SHOPPING LIST: Cooking Skills: Eggs 2, Chapter 8 (Hollandaise)

Eggs: the four recipes use 11 egg yolks (3 for each of the first three, 2 for the Benedict sauce) and 4 whole eggs for poaching. Make one at a time and use the yolks you have saved. The experiments use about 6 more yolks. Use the whites for meringue (chapter 6).
Choose Lion-marked eggs. Use a very fresh egg for poaching.

Blender hollandaise (4 portions)
[ ] 3 medium egg yolks
[ ] 1 tbsp lemon juice
[ ] 125 g butter
[ ] Pinch of salt and a pinch of cayenne or white pepper
    Cupboard check: salt and a pinch of cayenne or white pepper is probably already at home.

Whisked hollandaise (4 portions)
[ ] 3 medium egg yolks
[ ] 1 tbsp cold water
[ ] 125 g butter, melted and warm
[ ] 1 tbsp lemon juice
[ ] Pinch of salt and a pinch of cayenne or white pepper
    Cupboard check: salt and a pinch of cayenne or white pepper is probably already at home.

Béarnaise (4 portions)
[ ] 3 tbsp white wine vinegar
[ ] 1 shallot, finely chopped
[ ] 6 black peppercorns, crushed
[ ] 1 tbsp fresh tarragon, chopped (stalks kept for the reduction)
[ ] 3 medium egg yolks
[ ] 125 g butter, melted and warm
[ ] Pinch of salt
    Cupboard check: salt is probably already at home.

Eggs Benedict (2 portions)
[ ] 2 English muffins, split
[ ] 4 slices thin ham or back bacon (or a handful of wilted spinach for a lighter version)
[ ] 4 very fresh medium eggs
[ ] A dash of vinegar for the poaching water
[ ] 2 medium egg yolks (for the sauce)
[ ] 1 tsp lemon juice
[ ] 75 g butter