How long will hollandaise sauce keep in the refrigerator?

Hollandaise sauce will keep in the fridge for 1 to 2 days.

Can hollandaise sauce be reheated?

You can reheat hollandaise sauce over a double-boiler. Whisk constantly and take the bowl on and off the heat until the hollandaise is warmed through.

Why does hollandaise sauce split?

Hollandaise sauce splits when the emulsification between the fats and protein and water breaks. This can be fixed by whisking in a tablespoon or so of warm water until the mixture re-emulsifies.

How do you know poached eggs are ready?

When poached eggs are ready, the whites will look opaque and the eggs will be slightly jiggly in the center.

Do you need clarified butter for hollandaise sauce?

You actually do not need clarified butter for hollandaise sauce. If you prefer to use melted butter, however, clarified butter would be a better option. The milk solids are removed when the butter is clarified, which makes it easier to emulsify into the sauce. To avoid this situation, use cold or room temperature butter instead. This way the butter will melt and incorporate gradually, and hold a stronger emulsification in the sauce. Just remember to whisk vigorously throughout the entire process.

Italian Prosciutto Eggs Benedict

Description

Italian Prosciutto Eggs Benedict brings together all the classic components that we love with an Italian twist.

Ingredients

Scale

1 oval-shaped, crusty Italian loaf of bread
2 tbsp plus 2 tsp butter, softened at room temperature
8 large eggs
2 tbsp white vinegar or as needed
8 thin slices of prosciutto
Salt, to taste

Hollandaise sauce:

3 large egg yolks
1 tsp lemon juice
1 tsp water
1 stick unsalted butter, cut into 1/2 inch cubes (cold or room temperature, NOT MELTED)
Pinch of red pepper flakes, or to taste
Salt and pepper, to taste

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Instructions

Toast bread: Slice the bread into 8, 1/2 inch thick slices. Spread each side of bread with about 1/2 teaspoon of softened butter or 1 teaspoon per slice. Heat a large pan over medium-high heat. Toast the bread about 1 minute per side or until golden brown, cooking in batches as needed.
Create double boiler: Bring 1-2 inches of water to a simmer in a medium sauce pan. Use a stainless steel or glass bowl wide enough to sit on top of the pot to create a double-boiler.
Start hollandaise: In the steel or glass bowl, add the egg yolks, lemon juice and water. Whisk until lightened in color, about 2-3 minutes. Place the bowl over the simmering water and whisk constantly until mixture is pale yellow and thickened, about 3-5 minutes. Remove from heat to the counter, as needed, to prevent the eggs from overcooking.
Add butter and season: Whisk in one piece of butter at a time until emulsified. While incorporating the butter, move the bowl on and off the heat, as needed to control the temperature. The sauce should be thick and creamy when it’s done. Season with salt, black pepper and red pepper flakes. If the sauce becomes too thick, thin it out with a small amount of warm water or lemon juice. Cover to keep warm.
Poach eggs: Fill a large pot or wide pan with high sides with at least 2-3 inches of water and bring to a gentle simmer. Add 1 tablespoon of vinegar for every quart of water. Crack eggs, one at a time, into a small bowl. Using the handle of a large cooking spoon, create a whirlpool in the water to encourage the egg whites to wrap around the yolk. Gently pour each egg into the water in a clockwise fashion. Cook about 3 minutes for runny yolks or 4-5 minutes for a more set yolk. Remove eggs in the order they were added to the water with a slotted spoon and drain on paper towels. Season with salt. Prepare in batches, as needed.
Serve: To assemble, place a slice of prosciutto over each slice of toast. Top with an egg, spoon over the hollandaise sauce and season with pepper. Serve with a salad, if desired. Enjoy.

Notes

If your sauce separates, whisk in one tablespoon of warm water at a time until it comes back together. Continue cooking over the double-boiler, as needed.
To soften the butter you need for toasting the bread, speed up the process by placing the butter in the microwave for 5-10 second intervals over power 2 until softened.
Hollandaise sauce will keep in the fridge for 1 to 2 days.
You can reheat hollandaise sauce over a double-boiler. Whisk constantly and take the bowl on and off the heat until the hollandaise is warmed through.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Poach, Pan Fry
Cuisine: American, Italian