Ingredients

• 3 egg yolks
• 1 tablespoon lemon juice
• 1 pinch of salt
• 1 shake of white pepper or black pepper  is o.k. (it’s an aesthetic thing)
• 1  cube of butter
• 1 teaspoon vinegar (vinegar goes in the water to keep the eggs from separating)
• 1 dash hot pepper sauce (e.g. Tabasco™)
• A dash of Worcestershire sauce

Put egg yolks, lemon juice, salt, pepper, Tabasco and Worcestershire sauce in blender. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high-speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high-speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. This will cover 4 servings. Plan on using all the sauce. It is a real pain to heat up.

That is all there is to the best darn Hollandaise you have ever tasted.  But first before you make the Hollandaise prepare everything else first.  It is all about the timing.  Once you do this a couple of times the timing will just be second nature. The fun thing is you get to eat all your mistakes. You will make subtle changes to fit your own taste, I usually add more lemon, and eventually create your own signature dish.

Heat up a cube of butter in a pan. Start water boiling in another pan with about 3 inches of water, a  little salt and the vinegar. This is for your poached eggs and the vinegar will keep the eggs from separating. In a skillet add a little butter and start cooking the ham. I use turkey ham, your choice. Cut up and butter both sides of an original English muffin and warm it up in a toaster oven, or put on top of the ham slices. I think warmed up muffins taste better than toasted one.

Now start you sauce. Use room temperature eggs. I prefer fertile eggs and as fresh as you can get them. Also, the lemon juice is  2.3 on the acid scale and will kill any salmonella or e-coli bacteria. I have been making this up for years and have never had any problem. If you are going to have asparagus or broccoli start steaming them now also.

When the sauce is done start to poach the eggs. Drop the eggs into simmering, not boiling water. Boiling will break them up.  Watch  them closely so they don’t get hard-boiled, this takes about 2 minutes. You can lap water on the top of the egg to give it a uniform color. While eggs are poaching  put the ham on the muffins and muffins on a plate. Use a slotted spoon and grab the eggs, one by one, and put on top of the ham.  Take a spoon and start scooping the Hollandaise onto the eggs. Save some for the Broccoli or asparagus. A little drop of Worcestershire or Tabasco on the Hollandaise, ask for a drum roll, present, say a prayer because the first bite you will think you died and went to heaven.

Admittedly, there are some people I would not allow to attempt this recipe because their forte is eating and not cooking, Hi Sandy Girl, ♥♥.  These are the friends you invite to share the love with during the Happy Hollandaise. Bon Appetite mon cher’s.

Here are 3 other very simple sauces. I am just putting these out there to show you how easy these are to make and what a delicious difference homemade makes.

Apple Sauce

Ingredients

• Store in Quantity – If you have large quantities of egg whites pour them into an airtight container and freeze.  Make sure to measure the whites and mark the container appropriately.  To use, remove the container from the freezer and allow to thaw overnight in the refrigerator.
• Facial – Beat one egg white until it is frothy. Spread it all over your face. Allow the egg white to dry.  You will feel your skin tighten as the egg white dries. Rinse it off. Your skin will have a nice tingly feeling.  Do not try this if you are allergic to eggs.