I think this is possibly only the second time in my life that I've made hollandaise sauce. I vaguely recall making it once before. It's been ages though and I remembered basically none of the procedure. That said, it's not all that complicated. The main this is just making sure that you don't overcook/curdle the egg yolks. The method employed in the Breakfast Bible of drizzling hot butter into a running blender seems to work well for this. The sauce came out smooth and buttery with a minimum of fuss.

It is, of course, quite tricky to reheat. But that's true of a lot of egg- and/or dairy-based sauces in my experience.

Hollandaise Sauce

From the Breakfast Bible by Kate McMillan

Ingredients

• 4 large egg yolks
• 1/8 tsp. coarse sea salt
• 2 Tbsp. lemon juice
• 1 c. unsalted butter

Directions

1. Combine the egg yolks, salt, and lemon juice in a blender.
2. Melt the butter over medium heat.
3. With the blender running, slowly drizzle the hot butter into the egg yolk mixutre. Sauce should form a smooth, thick emulsion.
4. Pour sauce into a small pot, cover, and keep warm over very, very low heat, stirring occasionally, until ready to use.