Eggs Benedict

Used the excellent foodwishes one bowl over a direct flame technique for making hollandaise sauce and worked very well.

Ingredients for 2 portions (this can be scaled-up to how ever much you need):

  • 1 large egg yolk
  • 4 tablespoons cold unsalted butter, cubed- basically 60gms of butter for each egg yolk
  • 2 tablespoons cold water
  • 1 tablespoon fresh lemon juice (you can always add more to taste)
  • salt and cayenne or hot sauce to taste

NOTE: If sauce gets too thick, just thin with a little hot water.

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