Lots of people love Eggs Benedict, and it's the Hollandaise Sauce which determines how good it is.
So how do you make your Hollandaise?
Are you a traditionalist and go the lemon juioce route, or do ya ramp it up a bit with a few derrivitives and add taragon etc?
Do you clarify the butter, or use whole butter aka Julia Childs?
Do you cook the sabayon?
Do you Hand whisk it over a water bath or is there some new shortcut and failproof method?
and did you know, that if you split your hollandaise, you can bring it back with a half an egg yolk or some reduced double cream - you don't have to throw it out.
oh, and you shouldn't keep your hollandaise for more than a couple of hours. Because Hollandaise is best kept at room temperature (well 37 is ideal) so it doesn't split, solidify or turn into scrambled eggs, and eggs are suseptible to salmonella, and the pathogens reporoduce most rapidly at 37 degrees, then you shouldn't keep it for too long.
Some people can go their whole lives and never really live for a single minute.
