Best Louisiana Crab Cakes Benedict
Recipe By: Alice Morrow
Recipe type: Hollandaise Sauce
- egg yolks
- ½ T. hot water
- oz. clarified butter
- t. lemon juice
- Pinch of Creole seasoning
- Salt and pepper to taste
- In stainless steel bowl, set over hot double boiler, whip egg yolks with hot water until ribbon stage is achieved.
- Add spoonful of clarified butter and whip into yolks till full absorbed and airy in bowl.
- Slowly continue adding butter until it is completely absorbed. If mixture is thickening to quickly remove from boiler and continue until the process on a cooler surface.
- Always return to heat so as not to cool down too far because butter will separate. Keep mixture between 140-150.
- Add lemon juice with rapid beating to the egg yolk/butter emulsion, which will thicken further. Remove bowl from heat and continue beating for 1-2 minutes. Serve.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/best-louisiana-crab-cakes-benedict/
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