Kameron Frausto, Yaliyah Myers, Brianna Lanier
Basic Ingredients and Instructions
It is mainly maid out of eggs, butter and lemon.
Instructions: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain
Sauce #1 derived from Hollandaise
-"Hollandaise Derivative Sauces." Rouxbe Online Cooking School. Web. 28 Jan. 2016. <http://rouxbe.com/tips-techniques/488-hollandaise-derivative-sauces>.
_"Sauces Derived From Hollandaise." Hollandaise Sauce. Web. 29 Jan. 2016. <http://hollandaisesauceinfo.weebly.com/sauces-derived-from-hollandaise.html>.
-Wikipedia. Wikimedia Foundation. Web. 29 Jan. 2016. <https://en.wikipedia.org/wiki/Hollandaise_sauce>.