• Super Lemon Haze Hollandaise Sauce

    Eggs Benedict has always been a favorite breakfast or brunch treat of mine. Hollandaise is a mother sauce in French cuisine that is very versatile and can be used in a variety of dishes. Super Lemon Haze enhances the taste of this sauce and brings out a complex tang to the tongue. Super Lemon Haze Hollandaise Sauce makes the perfect vessel in which to medicate during the breakfast or brunch hours.

    Mise en place:

    4 egg yolks
    1/2 cup melted unsalted Super Lemon Haze cannabutter strength of your choice
    1 tablespoon lemon juice
    Salt and cayenne pepper to taste


    In a stainless steel bowl whisk the 4 egg yolks and lemon juice together rapidly until the mixture thickens and grows in size. Place this bowl on a double boiler and continue to whisk making sure the mixture does not get too hot. If the eggs get too hot they will scramble and you will have to start all over again.

    Begin to slowly drizzle in the melted Super Lemon Haze cannabutter while continually whisking rapidly. Continue to do this until all the cannabutter is incorporated and the sauce has doubled in volume. Make sure to monitor for any signs of the double boiler getting too hot. Also if the hollandaise sauce becomes too thick you can add a little warm water in to thin it out. Remove from the heat then season with salt and cayenne to your liking. Pour over Eggs Benedict and enjoy!

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