Sounds great.
Every purported “Hollandaise” I’ve seen since I got back in 2006 has resembled nothing so much as canned chicken gravy.
I make great hollandaise sauce: melt a stick of butter at low heat. Add the freshly squeezed juice of a lemon and a half, white pepper, and several good shakes of tabasco sauce.
The secret to a zingy flavor is lots of lemon juice and more than a few good shakes of the Tabasco. Don’t go cheap on the lemon, and don’t be afraid of adding the Tabasco. It won’t make it spicy hot, but adds zing to it.
Mix three egg yolks together in a bowl, increase heat a bit, and slowly pour the liquid yolks into the butter mixture, whisking all the time. When the consistency is sufficiently thick (but not TOO thick!) remove it and you are done!!!!
If it curdles up a bit, just turn on the cold water from a faucet on a very thin, weak stream, put the pan into the stream to catch some, and whisk until it turns creamy again.
I love my Hollandaise sauce...:)
I’ve been making this recipe for Hollandaise for mumble, mumble years.
One sauce pan over med high heat.
Constantly whisk 3 egg yolks and 2 T water.
Add a stick of unsalted butter one T at a time and constantly whisk until each is melted.
Whisk in 1 T lemon juice and a pinch of cayenne.
I’ve only had it curdle twice. If it does, it means you didn’t whisk it. Throw in some herbs, call it béarnaise sauce and no one is the wiser.
Use a spiral whisk so it gets to all the bottom of the pan.