For the last couple of years, I have failed miserably at making a proper Hollandaise to top the perfect Eggs Benedict. Granted, out of principle for the heart attack-inducing capabilities of this popular brunch delight, I have avoided making this attempt more than once a year. This year, my husband’s birthday brought occasion to make trial 3, hope upon hope that I didn’t embarrass myself in front of the lovely women in his family with a disgusting separation of butter and lemon juice.
Success!!! Even though this kind of dish is a guaranteed intestinal disruption to my afternoon, I was able to bring much happiness to my beloved’s special day.
Tip: PAY ATTENTION. My past failures were all due to my undiagnosed ADD. The key is to whisk the melted butter in slllowwwwwwly and in a stready stream, whisking as if your life depended on it. If the butter is too cool it won’t do that cool emulsifying thing it supposed to do and will instead separate and just taste like you melted a stick of butter.
Proper Hollandaise – be still my heart. Literally.