Hollandaise Sauce

Tonight we enjoyed one of the best plates of eggs benedict I have ever had. The key to success - perfect hollandaise sauce. This recipe is a winner. I think it also helped that I used poached duck eggs (and thinly shaved ham). The whole combination was amazing. I will be making this hollandaise sauce again and again. If only it didn't have so many calories!!! Enjoy!

Perfect Hollandaise Sauce

• 2/3 cup butter
• 3 egg yolks
• 4 tsp cold water
• 2 1/2 tsp lemon juice
• s&p to taste
• dash of hot sauce

1. Cut 2 tbsp of butter from the 2/3 cup, and set in fridge (in 1 tbsp cubes). In a small saucepan, melt remaining butter completely. Scoop off any foam. Keep warm over low heat. (OR - you can melt this in the microwave!).
2. In a glass bowl or double boiler, whisk egg yolks with water until light. Place bowl over a pot of barely simmering water and whisk until thickened (about 3-5 minutes). Remove from pot heat (but keep bowl over water).
3. Add cold butter cubes to eggs and whisk until melted. Slowly pour in the warm butter, whisking as you pour. Finally, whisk in lemon juie, s&p, and hot sauce. Taste and season as necessary.
4. Keep sauce over the pot of warm water until ready to use. If it is too thick when ready to serve, add in a few drops of water. Serve and ENJOY!