Braden Family Cookbook
Makes enough for about 4 servings of Eggs Benedict
3 egg yolks
1 stick, 1/4 pound melted warm unsalted
Salt and pepper to taste
of cayenne (optional) Additional
1 - 2 TBSP. hot water if too thick)
3 tsp.. Fresh lemon juice
(3 is great, but you might want to try 2 first and then add the 3rd)
Beat egg yolks until thick and lemon colored with a hand whisk in a stainless steel bowl.
Whisk bowl over a pan of simmering water, but not boiling (water should not touch pan)
until thickened slightly. This only takes
a few seconds, so be careful Add warm
melted butter slowly, whisking constantly.
When all the butter has been added, add lemon juice and salt to taste.
Add pinch of cayenne. If too
thick, whisk in a little hot (up to about 2 TBSP.) water.
Should be used within about 30 minutes or else start a new batch.
Make this a few times
to get the hang of it; experiment on asparagus, broccoli. . . then go eggs!
for only 2 generous servings: