Session 123 — Hollandaise and Eggs Benedict
← Block 25–26: French Classics Overview
Skill: Emulsified egg-yolk sauce; gentle double-boiler heat control
Read first: Foolproof 2-Minute Hollandaise — Serious Eats
What you're learning: Hollandaise is an emulsion of egg yolks, clarified butter, and lemon juice. It breaks when it gets too hot (scrambled eggs) or too cold (butter solidifies). Kenji's blender method removes most of the anxiety — and the article explains the emulsion science behind why it works. Then: poached eggs, Canadian bacon, toasted English muffin. The full build.
Full Meal: - Eggs Benedict with blender hollandaise - Simple roasted potatoes or hash browns
🎥 Compare Notes: How to Make Eggs Benedict for a Crowd — Watch how he poaches eggs in batches and holds them in water — the hollandaise staying warm while eggs wait is the real challenge of the dish.