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Discussion Starter · #1 ·
Not a game recipe but I finnaly tried to make a Hollandaise sauce and it came out perfect. I made eggs Benedict with real Canadian Bacon. In case anyone wants to do it this is the recipe I used.

4 egg yolks
2 sticks unsalted butter melted in a measuring cup
salt & pepper to taste
a couple dashes hot sauce
2 tablespoons fresh lemon juice.
4 teaspoons cold water

put a couple inches of water in a pot and bring it to a low simmer. Put a medium size glass bowl on top of the pot. Important, do not allow the water to touch the bowl. Put egg yolks in bowl along with the water lemon juice and hot sauce. Wisk together over the heat till you get a yellow collor and the sauce thickens and gets more volume. Be careful not to scramble the eggs yolks. Take the bowl off the pot and pour in the melted butter about a table spoon at a time whisking until the butter is incorporated, continue this until you have used the butter. Put the bowl over the pot from time to time to keepit warm. When the butter is all used salt and pepper to taste. The sauce will be very thick. Put the bowl with the sauce back on the pot of water and remove from heat. It will keep untill you make the poached eggs. Toast a split english muffin per person, butter both halves and put on plates. Lightly fry the canadian bacon, 2 peices per person and put it on top of muffins. Poach two eggs per person, dab dry with paper towel and put on top of the canadian bacon. Now you have everything assembled, put generous serving of the Hollandaise sauce over each egg and serve. If the canadian bacon gets cold while you are poaching the eggs, put the plate with the muffin halves and bacon in the microwave and nuke for about 25 seconds before you put the eggs on.
 

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Discussion Starter · #5 ·
Yeah, I should have tried it a long time ago but I kept hearing how hard it was to get it right. That was a load of bunk. I will wait for you recipe post.
 

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Discussion Starter · #10 ·
You whisk the egg yolks and lemon juice and hot sauce or Cayanne pepper in a bowl over a pot of simmering water. You do not stop whisking, ever. When the egg yolks have increased in volume and thickened you take the bowl off the pot and add a small amount of melted butter at a time whisking it in till incorporated, you continue to do that till all the butter is used. You can put the bowl back on the pot for short periods of time if it gets too cool but not for long and never stop whisking untill you are done. If the water in the pot touches the glass bowl you will probably scramble the egg yolks so it is important not to put too much water in the pot. It really is easy, if I hadn't heard all the horror stories about te sauce breaking I would have made it years ago.
 
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