8 slices of bacon or 4 slices of Canadian bacon
2 Tbs. chopped parsley, for garnish
2 tsp. white or rice vinegar
2 English muffins
Blender Hollandaise Sauce
10 Tbs. unsalted butter
3 egg yolks
1 Tbs. lemon juice
½ tsp. salt
Dash of cayenne or Tabasco
Heat a large skillet on medium-low heat. Add either the bacon strips or the Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs to remove the bacon from the pan, set on paper towel to drain and absorb the excess fat; reserve drippings. While bacon is cooking, bring a large saucepan two-thirds filled with water to a boil, and then add vinegar. Bring water to boil again and lower heat to a bare simmer.
Make the hollandaise sauce. Melt the 10 Tbs. butter. Put the 3 egg yolks, lemon juice, salt in a blender; blend on medium to medium-high speed for 20-30 ...
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