Best Louisiana Crab Cakes Benedict
 
 
Recipe By:
Recipe type: Hollandaise Sauce
Ingredients
  • egg yolks
  • ½ T. hot water
  • oz. clarified butter
  • t. lemon juice
  • Pinch of Creole seasoning
  • Salt and pepper to taste
Instructions
  1. In stainless steel bowl, set over hot double boiler, whip egg yolks with hot water until ribbon stage is achieved.
  2. Add spoonful of clarified butter and whip into yolks till full absorbed and airy in bowl.
  3. 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.
  4. Always return to heat so as not to cool down too far because butter will separate. Keep mixture between 140-150.
  5. 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/