{"id":947,"date":"2020-07-08T21:36:51","date_gmt":"2020-07-09T03:36:51","guid":{"rendered":"http:\/\/olivereats.ca\/?p=947"},"modified":"2020-07-08T23:25:59","modified_gmt":"2020-07-09T05:25:59","slug":"hollandaise-sauce","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2020\/07\/08\/hollandaise-sauce\/","title":{"rendered":"Hollandaise Sauce"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-949\" src=\"http:\/\/olivereats.ca\/wp-content\/uploads\/2020\/07\/106635084_588672665413960_4459158039249061962_n-e1594265650210-300x274.jpg\" alt=\"\" width=\"300\" height=\"274\" srcset=\"https:\/\/olivereats.ca\/wp-content\/uploads\/2020\/07\/106635084_588672665413960_4459158039249061962_n-e1594265650210-300x274.jpg 300w, https:\/\/olivereats.ca\/wp-content\/uploads\/2020\/07\/106635084_588672665413960_4459158039249061962_n-e1594265650210.jpg 555w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>A simple french style Hollandaise sauce &#8211; great for eggs benny or on fish. Full recipe makes 1 cup, although if you par down to 1\/4 it makes enough for a lovely breakfast for two<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>4 egg yolks<\/li>\n<li>1 tablespoon freshly squeezed juice<\/li>\n<li>1\/2 cup unsalted butter, melted (1 stick)<\/li>\n<li>Pinch of cayenne<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume<\/li>\n<li>Place the bowl over a saucepan conaining barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl<\/li>\n<li>Continue to whisk rapidly. Be careful not to let the eggs get too hot (or they will scramble!)<\/li>\n<li>Slowly drizzle in the melted butter and continue to whisk in cayenne and salt<\/li>\n<li>Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to Tyler Florence from Food Network<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A simple french style Hollandaise sauce &#8211; great for eggs benny or on fish. Full recipe makes 1 cup, although if you par down to [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":949,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2020\/07\/106635084_588672665413960_4459158039249061962_n-e1594265650210.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-fh","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/947"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=947"}],"version-history":[{"count":4,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/947\/revisions"}],"predecessor-version":[{"id":958,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/947\/revisions\/958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/949"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}