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BellaOnline's Holiday/Seasonal Cooking Editor

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Mock Hollandaise Recipe

Guest Author - Gillian Scianna

Holiday breakfast paints a heavenly picture at our house, Eggs Benedict –- Champagne Mimosas and roasted red potato's with just the slightest hint of seasoning salt, I can taste it already. I have become very well educated over the years in the Hollandaise sauce basics. I have tried quite a few recipes, both real and “mock”, this is by far my favorite. The mayonnaise in this recipe gives the dish a zippy flavor, it is an unexpected ingredient yet when you think about it, mayonnaise is a whipped egg product. I guarantee you will love the flavor, and the ease of this recipe.

Mock Hollandaise Sauce
Yields 4 servings

Ingredients

1/2 cup mayonnaise
2 tablespoons lemon juice
4 tablespoons butter or margarine
2 egg yolks
1 pinch cayenne pepper
1 pinch salt

Directions

Bring the lower portion of a double boiler to boil, then turn down to simmer.
Combine mayonnaise and lemon juice in the top of the double boiler, whisk ingredients together, place the top of the double boiler over the simmering water and cook, stirring constantly for 3 minutes or until warm but not hot. Add the butter and egg yolks, continue stirring constantly for 1 minute, or until mixture becomes thick enough to coat a spoon. You don't want the mixture gets too hot, the eggs will curdle. Remove the top of the double boiler from the water and stir in the cayenne pepper and salt.

Eggs Benedict
Yields 4 servings

Ingredients

4 English muffins, fork split
Butter for muffins
6 to 8 ounces of Black Forest ham or Prosciutto
Hollandaise sauce
8 medium eggs poached
Paprika

Directions

Poach your eggs to your desired time, some people prefer runny yolks others prefer harder yolks. Split and toast the English muffins while the eggs are poaching, when they are toasted butter them generously. Layer several slices of Black Forest ham or Prosciutto on top of each half of the English muffin, top with a poached egg on each muffin half then drizzle the Hollandaise sauce over the top of each poached egg, like a crowning touch. Sprinkle lightly with paprika. This dish is great served with roasted potato's, hash browns or pan fried potato's, and don't forget the mimosas.

*NOTE: This Hollandaise sauce tastes great served over broccoli, cauliflower, green beans, asparagus, poached or baked fish or even chicken.
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Content copyright © 2013 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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