Experiment: Hollandaise Sauce

Experimental Procedure: This lab allows for experimentation with preparing hollandaise sauce, a traditional component of Eggs Benedict. In order to receive full credit for this lab, the recipe should be prepared and plated, single serving, as it would be served in an up-scale restaurant. A digital photo will be taken of the plated recipe and submitted through Blackboard as instructed below.

Eggs Benedict

Yield: 2 servings, 1.5 C Hollandaise

Ingredients

Hollandaise Sauce

4 large egg yolks
2 T fresh lemon juice
1 C butter, melted
1/4 t salt
Eggs

8 (1/2-ounce) Canadian bacon slices
Vegetable cooking spray
2 English muffins, split and toasted
4 large eggs, poached
Coarsely ground pepper
Paprika
Preparation and Submission

Poached Eggs:
Hollandaise:
Cook bacon in skillet coated with cooking spray over medium heat until thoroughly heated, turning once. Drain on paper towels.
Place 2 bacon slices on each muffin half. Top each with a poached egg, and drizzle evenly with Hollandaise Sauce. Sprinkle with pepper and paprika; serve immediately.
Take a photograph of your plated recipe using a digital camera or cell phone camera. If preferred, you may use a film camera, but you must submit the photograph in electronic format. Save your photograph as a JPEG type file (with a file extension of .jpg). Upload your photo to the Lab 4 – Hollandaise Sauce dropbox under the Labs section of the online course.
Upload only your photograph.