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Make Wild Honey’s Easy Hollandaise Sauce Recipe to Create Eggs Benedict at Home

There’s no better way to show your love for someone than cooking them a dish from the heart in your own kitchen.

And with 7 of our signature dishes featuring Hollandaise Sauce, it is no secret that at Wild Honey we are lovers of Hollandaise Sauce and experts at making a dish that shines with it.

Here is our classic & easy Hollandaise Sauce recipe that turns the humble poached egg into a heavenly delight.

The Spanish – Diced chorizo, house Corned Beef & potato, poached eggs & Hollandaise sauce with signature brioche. Available at both Mandarin Gallery & Scotts Square outlets

 

The Parisienne – Stuffed savoury french toast with signature brioche, leg ham, gruyère cheese, Dijon mustard, topped with fried eggs & Hollandaise sauce with salad & vine pearl tomatoes. Available at Mandarin Gallery only

The European – Two perfect poached eggs, sautéed mushrooms wrapped with Italian prosciutto, Hollandaise sauce on signature brioche. Available at both Mandarin Gallery & Scotts Square outlets

The Scandinavian – Grilled filet of fresh salmon, green asparagus spears, crisp potato rosti & Hollandaise sauce.  Available at both Mandarin Gallery & Scotts Square outlets

The Norwegian – Avocado, grilled asparagus spears, poached eggs wrapped with Norwegian smoked salmon, Hollandaise sauce & salmon pearls on wholewheat brioche. Available at both Mandarin Gallery & Scotts Square outlets

The Portobello Road – Poached eggs, portobello mushrooms, wilted spinach, onion & bell pepper confit, Hollandaise sauce on wholewheat brioche. Available at both Mandarin Gallery & Scotts Square outlets

The Delancey – Pastrami Benedict featuring house-made pastrami, poached eggs & grain mustard Hollandaise on signature brioche. Available only at Scotts Square

 

Originally given as an executive cooking class and shared with Epicure Asia, here is Wild Honey’s Hollandaise Sauce & Eggs Benedict recipe:

EASY HOLLANDAISE SAUCE RECIPE

Serves 6
Prep time 20 minutes
Cook time 10 minutes

  • 3 egg yolks
  • 300ml clarified butter
  • few drops lemon juice
  • few drops tabasco
  • few drops Lea & Perrins worcestershire sauce
  • salt, white pepper and cayenne pepper, to taste
  • garnish – French herbs, as needed

METHOD:

  1. Set a bowl atop a saucepan of simmering water.
  2. Add egg yolks into bowl and beat to a foamy consistency.
  3. Remove from heat and add clarified butter quickly.
  4. Whisk in lemon juice, tobasco, worcestershire sauce and season to taste.
  5. Garnish with French herbs.

HOW TO COOK THE PERFECT POACHED EGG

Serves 1
Cook time 3 minutes

INGREDIENTS:

  • 25ml distilled white wine vinegar
  • ½ litre water
  • 1 egg

METHOD:

  1. In a small pot, add white wine vinegar to water. Ensure there is at least 5cm of water from the base of the pot to water surface.
  2. Bring the temperature of liquid to approximately 75°C and drop egg in.
  3. Remove after 3 minutes and keep dry on kitchen towel.

Originally posted in Epicure Asia

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