Thank you for your interest!
Thank you for your interest!
Comfort Food Community, including the Greenwich Food Pantry, will be closed Monday, 9/7 for Labor Day. There will be no Free Food Run this week on Wednesday 9/9 and no Farm 2 Library or Farm 2 Pantry distribution due to the holiday week.
The Cossayuna Food Pantry will remain open on Tuesday 9/8 from 3:00pm - 5:00pm and the Greenwich Food Pantry will be open on Wednesday 9/9 from 9:30am - 12:30pm
For more food access resources, view our resource page here
About the Recipe
For Eggs Benedict and other dishes!
Ingredients
1 egg yolk
1 tablespoon of water
½ tablespoon of lemon juice (can add up to 1 tablespoon if you like a stronger lemon flavor)
4 tablespoons of butter
Pinch of salt
Pinch of cayenne pepper
Preparation
Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you're whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
Season the sauce with salt and cayenne, then drizzle the sauce over your eggs benedict or whatever other dish you want covered in hollandaise sauce.