hollandaise

Eggs Benedict

Confidence in Every Step: Steak and Eggs Benedict

In our Confidence in Every Step series, we’ve detailed the necessary steps in creating a deliciously roasted beef tenderloin, creamy hollandaise sauce and perfectly poached eggs. Now, it’s time to put it all together in one of our favorite indulgent brunch dishes, eggs Benedict. Rich, creamy hollandaise sauce tops gently poached eggs, thin slices of beef tenderloin, and golden-crisp English muffins. Roasted beef tenderloin is a splendid substitute for Canadian bacon, and is a perfect use for any tenderloin you may have left from dinner. But first, we need to toast the English muffins to a crisp golden brown. Fork split… Read more

Confidence in Every Step: Hollandaise Sauce | Wolf Gourmet

Confidence In Every Step: Hollandaise Sauce

Using the Wolf Gourmet blender turns sauce making into fast and easy work. The emulsion cup works well with dressings and helps you drizzle melted butter into notoriously finicky sauces like the classic Hollandaise at the exact right rate. Hollandaise is a luscious, creamy sauce often served over eggs Benedict. One of the five French mother sauces, it is an emulsion of melted butter and egg yolks with some acidity from lemon juice and a touch of cayenne pepper. Emulsions can be tricky endeavors, with just the right ratio needed to achieve perfection. Too much heat or adding the butter… Read more