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Eggs Benedict
Hollandaise Sauce
Appliance: Rice Cooker - 4 to 8 cup capacity with Double Boiler
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This recipe is part of the Gluten Free Collection
Hollandaise Sauce
   3 egg yolks
   1 tablespoon water
   1 tablespoon lemon juice (fresh is best)
   1 1/2 to 2 sticks of butter, cut in half-inch cubes
   1 dash cayenne pepper (optional)
   Salt, to taste
   White pepper, to taste

Place butter cubes on a large plate, platter or rimless baking sheet, with a little distance between each piece. Allow all ingredients to come to room temperature before beginning. The freshest eggs will yield the best results.

Prepare your rice cooker according to your manufacturer's directions for steam cooking, or fill inner bowl with a couple of inches of water, cover and push Cook button. Use steam setting, if applicable. Once water has come to a boil, remove the rice cooker's lid and replace it with a double boiler insert or heat proof bowl. The insert or bowl should be over, not in, the boiling water.

In the double boiler bowl, vigorously whisk the egg yolks, water, and lemon juice until pale and thickened, then continue to whisk constantly, at a moderate speed. The eggs should become frothy and increase in volume. Continue to whisk until the eggs are smooth and have thickened enough that the bottom of the double boiler is visible in the streaks left by the whisk.

Add one cube of the room temperature butter and whisk constantly until it is fully absorbed. Continue adding butter in this same manner, one cube at a time, until the emulsion begins to become very stable. If you see pools or streaks of oil, or if the sauce begins to break (separate) you are adding the butter too quickly. Add up to one half teaspoon of boiling water, a couple of drops at a time, and whisk until the sauce becomes smooth and even once more, then continue adding the butter.

Once you have a stable emulsion, you can add two cubes of butter at a time, but always whisk until the butter has fully disappeared and sauce is completely uniform before adding more. Continue adding butter until the sauce has roughly doubled in volume and has reached the consistency that you want.

Season sauce lightly with salt and white pepper (black pepper leaves the sauce looking “speckled”) and add small dash of cayenne pepper, if desired. Sauce should be lukewarm (not hot) when served.

If the sauce should completely break, add one egg yolk to a clean bowl. Whisking constantly, add the broken sauce very slowly (one tablespoonful at a time) until the it comes together once more. If the sauce is too thick after this process, add up to 1 1/2 teaspoons of boiling water, a couple drops at a time, whisking thoroughly after each addition, until the sauce is the desired thickness. If you add the water too quickly, the sauce may break again.

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