Fried Oyster Benedict, Creole Hollandaise Sauce and Southern Grits

Ingredients

• 3 pcs large egg yolks
• 0.5 cup unsalted butter (melted and kept hot)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp creole seasoning
• 0.5 tsp cajun hot sauce (such as Tabasco or Crystal)
• 1 tsp dijon mustard
• 0.25 tsp salt (adjust as Creole seasoning is salty)
• 1 tbsp hot water (if needed to thin sauce)

Instructions

1. 1

   Prepare the ingredients: Separate the egg yolks and place them in a blender. Melt the unsalted butter in a small saucepan over medium heat, or in the microwave, until it's hot and just begins to bubble. It's important the butter is hot.

2. 2

   Blend the sauce base: Add the egg yolks, lemon juice, Dijon mustard, Creole seasoning, and hot sauce to the blender. Secure the lid and blend on high speed for 20-30 seconds. The mixture should become pale yellow and slightly frothy.

3. 3

   Emulsify the sauce with hot butter: Turn the blender speed down to low. Remove the center cap from the blender lid. Very slowly, in a thin, steady stream, pour the hot melted butter into the yolk mixture while the blender is running. Continue blending until all the butter is incorporated and the sauce has thickened to a smooth, creamy consistency, about 1-2 minutes.

4. 4

   Finalize and serve: Stop the blender and taste the sauce. Add the salt if needed, keeping in mind the saltiness of your Creole seasoning. If the sauce is too thick for your liking, blend in the hot water, a teaspoon at a time, until it reaches the desired consistency. Serve immediately while warm.

Ingredients

• 1 cup Stone-Ground Grits (Yellow or white stone-ground grits are preferred for texture. Do not use instant grits.)
• 2 cups Water
• 2 cups Whole Milk (For a richer, creamier texture.)
• 4 tbsp Unsalted Butter (Cubed for easier melting.)
• 1 cup Sharp Cheddar Cheese (Freshly shredded from a block melts best.)
• 1 tsp Kosher Salt (Adjust to taste.)
• 0.5 tsp Black Pepper (Freshly ground is recommended.)
• 1 tbsp Chives (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium, heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, watching carefully to prevent the milk from boiling over. This should take about 5-7 minutes.

2. 2

   Once boiling, reduce the heat to medium-low. While whisking constantly with one hand, slowly and steadily pour the grits into the liquid with the other. Continuous whisking during this step is crucial to prevent any lumps from forming.

3. 3

   After all the grits are incorporated, reduce the heat to the lowest possible setting. Cover the saucepan and let the grits simmer for 20-25 minutes. Stir thoroughly every 5 minutes, scraping the bottom of the pan to prevent sticking and scorching. The grits are done when they are thick, creamy, and the individual grains are tender.

4. 4

   Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it has completely melted. Then, gradually stir in the shredded sharp cheddar cheese and black pepper until the cheese is fully incorporated and the grits are smooth.

5. 5

   Taste the grits and adjust the seasoning with more salt or pepper if desired. Serve immediately, garnished with freshly chopped chives.