' Willamette Valley Vineyards - Eggs Benedict with Blood Orange Hollandaise

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Eggs Benedict with Blood Orange Hollandaise

Eggs Benedict with Blood Orange Hollandaise
Recipe by Chef DJ MacIntyre
At a Glance
Cook Time: 25 minutes

10 egg yolks
2 Tbsp. white wine
1½ tsp. champagne vinegar
1¼ cup salted butter, cold and cut into ½ oz. chunks
3 Tbsp. blood orange juice
2 tsp. blood orange zest
1/8 tsp. cayenne pepper


Place the egg, butter, white wine and vinegar together in a stainless steel bowl over a double boiler. Whisk and begin to heat, the butter will melt entirely. Continue to cook and whip constantly, until the mixture thickens and coats without dripping. Remove from the heat and add the remaining ingredients. If needed you can thin the sauce with warm water or thicken it slightly by returning to the heat and adding butter. Serve over poached eggs atop Canadian bacon and English muffins.

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