Judd's are all about the family feeds. This is a blog for Mother Judd, the 10 Judd kids, their spouses and their children to share recipes and photos of their culinary creations. So check back and find out what's been cooking in London, Hamilton, Melbourne, Manila, Perth and Utah.

Wednesday, September 12, 2012

Hollandaise Sauce for Eggs Benedict - By Edmonds Cookbook


INGREDIENTS:
50 grams Butter 
1 Tbsp Lemon Juice
2 Egg Yolks
1/4 Cup Cream
1/2 tsp Dry Mustard Powder
1/2 tsp Salt 

Melt butter in a double boiler.  Add lemon juice, egg yolks and cream.  Whisk continually until sauce thickens.  Keep heat low to avoid scrambling eggs.  Once done serve atop english muffin, bacon & poached egg.  Top with cracked pepper.

5 comments:

  1. Love this recipe. It's so tasty - we always have to double it.

    ReplyDelete
  2. Wow that's a wonderfull blog having all details & helpful. egg benedict

    ReplyDelete
  3. Your method doesn't mention what to do with the mustard and salt.

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    Replies
    1. From memory (I've made this a few times from the Edmonds cook book 😊) you remove from heat and then add these in and whisk through!?

      Delete
    2. From memory (I've made this a few times from the Edmonds cook book 😊) you remove from heat and then add these in and whisk through!?

      Delete