Hollandaise Sauce
Three ingredients and a whisk are all you need to make Tyler Florence’s fool-proof, restaurant-worthy hollandaise at home for easy eggs benedict and more.
Ingreadient
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- pinch cayenne
- pinch salt
- 8 slices canadian bacon
- 4 english muffins, split
- 2 teaspoons white vinegar
- 8 eggs
- salt and pepper, to taste
- hollandaise sauce, recipe above
- fresh chopped parsley, for garnish
Direction
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