Dash cayenne pepper
1 C. salad oil, divided
In small mixing bowl, beat together egg yolks, 1 tablespoon vinegar, sugar, mustard, salt and cayenne at medium speed until blended. Continue beating, adding ¼ cup salad oil drop by drop. Add remaining oil, 1 tablespoon at a time, beating constantly. Slowly beat in remaining vinegar. Chill thoroughly.
To prepare in blender: Measure ¼ cup oil and all other ingredients into blender container. Blend at high speed 5 seconds. Blending at high speed, add remaining oil very slowly until thick and smooth. (If necessary, turn off blender occasionally and clean sides with rubber spatula.) Chill thoroughly.
EGGS BENEDICT
4 servings
In the dining room of the Waldorf one day in 1894, an inventive but hungover Lemuel Benedict created a dish that would forever bear his name. He put together buttered toast, crisp bacon, poached eggs and Hollandaise sauce—and a classic was born! Oscar of the Waldorf, a menu maker of the first order, altered the bacon to ham and the toast to English muffins.
4 English muffins, split, toasted and buttered
8 poached eggs
¾ C. Hollandaise Sauce