Seasoning Sauce for Eggs Benedict Louisiane
Part of the Video Series How to Make Cajun Eggs Benedict Louisiane
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Video Transcript
Seasoning Sauce for Eggs Benedict Louisiane
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So now we have our butter in our sauce and it's nice and thick. Now we're going to add a few seasonings to it. So I'm going to add a little black pepper. You can use white pepper too if it really bothers you to have the black specks. It doesn't bother me at all and the flavor is just fine. You can turn that off now since we're getting it up to a boil, some salt if you do too much and I like to add a little Cajun seasoning to this, so just a pinch. You don't need a whole bunch to this. Cause you're also going to add seasoning to the egg dish so just a nice pinch just like that, you want to whisk that. That would be your Hollandaise sauce.
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So now we have our butter in our sauce and it's nice and thick. Now we're going to add a few seasonings to it. So I'm going to add a little black pepper. You can use white pepper too if it really bothers you to have the black specks. It doesn't bother me at all and the flavor is just fine. You can turn that off now since we're getting it up to a boil, some salt if you do too much and I like to add a little Cajun seasoning to this, so just a pinch. You don't need a whole bunch to this. Cause you're also going to add seasoning to the egg dish so just a nice pinch just like that, you want to whisk that. That would be your Hollandaise sauce.
About the Expert
Expert: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Read More
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