Honey-Hollandaise Sauce

13 Apr

I don’t know about all of you guys… but I sure have an affinity for breakfast foods. I love eggs. I decided recently I would make Hollandaise sauce to go with asparagus and for some eggs Benedict latter on.

For THE {Honey-Hollandaise} SAUCE you’ll need:

  • 4 egg yolks
  • 1/3 cup of butter, melted and slightly cooled
  • 2 T Honey
  • 2 T Dijon Mustard
  • Juice of about 1/4 of a lemon
  • 1t alspice
  • 1t salt

Directions:

  1. Separate your eggs, reserving the egg yolks in a double broiler pot. Use the egg whites for something else, like an omelet or for egg white eggs Benedict, or something of that nature. Perhaps a meringue? There are many options!
  2. Juice the lemon wedge into the eggs, add honey, dijon, melted butter (slowly), and spice and whisk the egg yolk mixture.
  3.  Move to a double boiler, continuing to whisk mixture. Over time, it will thicken and gain a creamier consistency. In the end it should stick to the whisk like this:
  4. Make some Slivered Garlic Potatoes and Blanched asparagus:
  5. And dress it with your freshly made Hollandaise! Makes a great side dish.
    Enjoy!

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