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Kingsport, Tennessee

Member since Aug 2008

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Reviewed Eggs Benedict

Dec 29, 2011 in Food Network Community Toolbox on

E for effort. I see no point in not melting the butter first. Why keep reheating the sauce and risk the sauce separating. If you add solid butter, you have no control over the thickness of the sauce. Adding some lemon juice and a tablespoon or two of solid butter to the egg yolks before heating in a rounded bottom metal bowl over a pan of hot...

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