Foolproof Hollandaise Recipe | Cook Like A Private Chef
Presenting the long awaited Creole Hollandaise recipe from my Crab Cake Eggs Benedict
The Creole vs Cajun debate in cooking is a tale as old as time; but I’m here to tell you the difference as your food and history obsessed bestie.
Cajun: Country flavors, lots of peppers and lots of kick.
Creole: City cooking, lots of herbs and tomato based dishes.
So what would make this hollandaise cajun vs creole?
It would be Cajun if I used a ton of cayenne and paprika, and while I still used those in this recipe, the base of the recipe is herb forward, herbaceous, making it more Creole.
NOTE: Along with my weekly day in the life private chef videos, I will be posting at least 1 Private Chef “sub-recipe” for my free subscribers every week. And don’t worry! I’ll still be posting free non-private chef related recipes every week too
Okay now let’s get into the recipe:
Creole Hollandaise Full Recipe:
Ingredients
3 egg yolks
2 tsp. lemon juice
1/2 tsp. smoked paprika
1/2 tsp. cayenne pepper
½ tsp dried oregano
½ tsp dried rosemary
½ tsp dried thyme
1 tsp fresh dill
1/2 tsp garlic powder
1/2 tsp (dried or fresh) parsley
1/2 cup (1 stick) butter
Salt, to taste
Instructions:
Disclaimer: If you only have one of those bullet blenders, I cannot guarantee this will turn out right ): BUT there is a different method you could use to accomplish a hollandaise HERE. Comment with any questions and I’ll help you in any way I can
To a blender, add in egg yolks, paprika, cayenne, oregano, rosemary, thyme, garlic powder, parsley. (Pretty much everything but the fresh dill lol)
On high speed, not the highest speed but maybe like 1-2 notches down, blend the egg yolks and seasonings for 45 seconds to 1 minute. You want to really whip the crap out of the yolk until they are paler in color and the volume has almost doubled in size. This ensures you’re left with that beauty thick gooey hollandaise texture in the finished product.
Melt your butter in the microwave or on the stove, you just want it to be hot when you add it into the blender.
Slowly (like seriously, really slow) pour the hot melted butter into the blender while running the blender on the same speed you whipped the eggs at. This will cook the eggs while not scrambling them.
Now you have made a delicious and hopefully beautiful foolproof 2 minute hollandaise. Serve immediately and garnish with that fresh dill after building your benny.
Let me know what you think below and tag me (@hungrymockingbird) if you try it!@hungrymockingbirdHow to make crab cake Benedict like a private chef in the Beverly Hills of Dallas. Ingredients: • lump crab meat • mayo • eggs • butter • sourdough English muffin • panko bread crumbs • Dijon mustard Full recipe and breakdown will be posted on hungrymockingbird.substack.com 🤟🏼 Thanks for watching!! #privatechef #recipes #crabcakes #eggsbenedict #yum #hollandaise #dayinthelifeTiktok failed to load.
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