I remember the first time I had Hollandaise and going to a place that did it right. I didn’t really know what IT was, why some Hollandaise is a hit and some is a miss. Through a series of brunches I picked up some tips:

Make your own Hollandaise, multiple recipe for every 2 eggs or if you want extra sauce. Take a small pot filled with water and bring to a medium boil. Place a glass fire safe bowl over the top of the pot making a homemade double boiler. (See picture below) Add:

• 2 egg yolks
• 1/4 cup of butter (4 pats)
• 3 tbsp of milk or cream
• 1 lemon squeezed
• salt, pepper and cayenne

Whisk the egg yolks and lemon juice together in a bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and milk, continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne, pepper and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.