Adding Butter To Eggs Benedict Louisiane

Video Transcript

" Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So now we have the packet of Hollandaise mixed in with the water, sort of a smooth temperature now, smooth consistency. So now we want to add the butter to it. You just drop that in. It looks like a lot but this is very rich. You want to bring that up to a boil and then we can turn it down. You don't want it to boil over if you ever get a chance to where you think it's going to come over go ahead and just take it off of the heat and you're going to be fine. Then you can re-add it to the heat again. Just every time you start to see it's going to be bubbling like that so you have your option, so don't panic. As you can see it calmed down a bit now and just get that nice and smooth."