Eggs Benedict - Is it really hard?

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My wife and I love eggs benedict and I have been wanting to try and make it at home for a while now.

I have heard that it is very hard to make the hollondaise sauce just right. Is that true and do anyone have a good step by step guide?

Thanks in advance.
 
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Hollandaise is quite easy, it is essentially streaming butter into warm egg to form an emulsion. Do a search here, there are lots of threads on the topic. Don't feel scared
 

phatch

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The first time you make it, it can be stressful. But after that you realize its difficulty had been over stated. Making it for a crowd gets a bit more difficult
 
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Good morning C4F, It's always easy to tell someone who never did it how easy it is. This is just like everything else, once you do it you'll be fine. The thing you want to understand is what an emulsion is. When you make an emulsion your combining two fats, One being eggs, the other being butter. When you make a Hollandaise you will be putting a slow stream of warm butter into the egg mixture while blending. So in other words you want to combine the two fats slowly so they become one. The method below is a method that was taken from the Chew site. It basically shows the steps so it sounds a bit easy to follow. Let me know if you need the recipe or how much you need to make. I know a lot of people at home also have a hard time with the poached eggs. Maybe this is why everyone goes out for Eggs Benedict......Good luck.......Chef Bill
  • For Blender Hollandaise: In a blender, add the Lemon Juice, Egg Yolks, and dash of Hot Sauce. Remove the center section of the blender lid and with the blender on its lowest setting, blend for 20 seconds and add the Butter, pouring it into the blender in a very thin stream. Once incorporated, season with White pepper.
 
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Before I made it for the first time, the answer would be "yes". A few years later, the answer is "no". Seems to be that way for me for most things.

I think the biggest mistake that people make when following a recipe (especially if the it urns out) is not taking the time to understand the how and why behind it's success. The fundamentals of it's foundation. Emulsions work for reasons. They break for reasons. Understanding processes.

I worked an event one time for a few hundred people where hollandaise was on the menu. The chefs in charge had graduated from culinary school where they undoubtedly learned how to successfully make hollandaise. As plate up time came, the sauce started to break. In their frantic efforts to save it, they did everything text book wrong in their attempts at resuscitation. Finally one looked at me and said "Layne you know how to fix this, right. Then do it!"

To me, it was easy; to them it was hard.
 
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I´ll admit its been a good 2 years since i have made hollandaise. 

The first time was difficult, its not the type of sauce that can sit for very long hours in my opinion. 

The first time i made it took a while for me to get it right. 

The last time i made it i got a nice hollandaise sauce. 

Today i think i could do it just fine. 

It is essentially just egg yolks, butter, and acid. 
 
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It does take practice but it eventually becomes less fussy. All the mistakes I used to make at first all had to do with too much heat. I use a Bain marie and even though I had it at the lowest hear setting it was still too hot so I learned to remove it on and off the heat as needed. Making hollandaise is like a little dance. But you will enjoy it, it is delicious!
 

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