Oh Hey, Hollandaise Sauce!

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Duyen Tran

California native trying to navigate her new life in NYC as a recent transplant, post-grad, who tries to make friends, explore the city and eat well on a small budget. She’s known for her fairly obscure pop culture references and gumption. You can see some of that doogen.wordpress.com or her twitter @doogencreates.

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It’s brunch season, people. Which means Eggs Benedict.

Which means Hollandaise Sauce. Possibly my favorite part of Eggs Benedict. Here’s how to make it in five minutes before everyone else wakes up and pretend like you slaved over it for hours. It’ll be our little secret.

Hollandaise Sauce

Ingredients

  • 3 Egg Yolks
  • 1/4 teaspoon Dijon Mustard (optional)
  • 1/2 cup melted Butter
  • 1 Tablespoon Lemon Juice
  • Dash of Tabasco Sauce

Instructions

1. After separating the yolks from the whites, add lemon juice.

2. Then the melted butter.

3. A dash of Tabasco sauce. Or four…

4. Then give it a good blend until everything has been nicely incorporated.

5. Then toast your English muffins, heat up your ham, poach those eggs, and pour on the Hollandaise sauce!

If nothing else goes right the rest of the day, at least you’ll have had this deliciousness for breakfast.

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