Table 36 Chef's Table - Smoked Salmon Eggs BenedictEven though I’m including a recipe for a Smoked Salmon Eggs Benedict, this post is really more about a technique.  The technique involved in making a Hollandaise Sauce.  While this might seem like an imposing task, it really is a simple recipe that just takes a little time and care.  And the result is a sauce that will make just about anything delicious.


4 Egg Yolks

1 Tblsp. Lemon Juice

1/2 tsp. Salt

1/8 tsp. Cayenne Pepper

4 oz. Butter, cubed

8 Eggs, poached

2 Bagels

4 oz. Smoked Salmon

Green Olives

To make the hollandaise begin by setting up a pot filled with about 4 inches of water over a medium heat.  The water should come up to a bare simmer.  Then, whisk the egg yolks, lemon juice, salt, and cayenne together in a stainless steel bowl until the mix thickens a little.  Place the bowl over the pot and continue whisking.  Be sure that the bottom of the bowl does not touch the surface of the warter.  Continue whisking until the mixture becomes a pale yellow “lemonish” color.  Take the bowl off of the heat and begin to add the cubes of butter one at a time being sure to incorporate each fully before adding the next one.  Return the bowl to the pot when the mixture needs to be reheated a little.  This process takes longer than some other methods, but also nearly completely eliminates the chance that the sauce will break and separate.  Continue this process until all the butter is added.  Use the sauce as quickly as possible keeping it warm while it sits.

Toast the bagels, and top halves with a slice or two of smoked salmon and two poached eggs.  Smother in hollandaise and garnish with halved green olives.

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