Silvertron Cafe's salmon eggs benedicts over toasted brioche with classic hollandaise
Classic hollandaise recipe
2 sticks Butter
3 whole Eggs, Separated
1 whole medium size lemon
a pinch of Cayenne Pepper
In a small saucepan, melt 2 sticks of butter until sizzling.
Separate the eggs and place the yolks in a blender.
Turn the blender on low to allow the yolks to combine, then immediately begin squeezing lemon juice into the blender. Slowly begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
Keep pouring butter until it's all gone. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it's not, add a little bit of hot water and give it a stir, then blend again.
Add in a pinch of cayenne pepper.
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