Hollandaise Sauce - Recipe for Homemade vs. Knorr or McCormick (no competition!)

Life's too short to deprive yourself of things that make you smile and that certainly includes food (not sweatpants)! And, seeing as how I love foods that love to be dipped or drenched, Hollandaise Sauce is a must mention because it has the magical ability to make plain vegetables, salmon, eggs and hashbrowns taste mmmm, freakin' delicious!

Yes, you need to watch your consumption, it's an all in moderation dish, as per usual ;) Gotta love the French for that one! Where I live, the best homemade from scratch Hollandaise Sauce can be found here. A half hour drive for us but, not for worldwide lovers of the sauce (sorry ;) therefore, you'll need an alternative...

- Knorr & McCormick International both offer pre-packaged dried powder add liquid version Hollandaise Sauce available at the grocery store...although they appear yummy they both taste pretty lame, somewhat bland with a hint of chicken soup base, nothing like the real thing! I'd love to say they would suffice in a pinch but, I'm a little hard pressed to say that.

- Make it at home yourself, from scratch...just think of the possibilities, don't be scared!

How to make Hollandaise Sauce...

- 4 Egg yolks
- 1/2 Cup melted butter
- Pinch of Cayenne Pepper & Salt

- 1 Tbls. lemon juice (fresh is best)

With due speed...in a small bowl beat eggs and lemon juice together until it's thickened and the volume has increased to near double! Then place the bowl over a pre-boiled now barely simmering pot of water. Continue to beat the egg mixture as you drizzle the butter into the bowl at a steady pace until all gone then add seasonings (eggs will scramble if they are too close to the heat). The finished volume ought to have doubled again so there's that much more, love it!

The texture of Hollandaise Sauce ought to be smooth, thick and creamy. If you cannot use it immediately cover and place in a warm spot. If sauce thickens too much or separates, whisk in a couple drops of water.