I’ve been in a little rut lately with my cooking so I wanted to make something that separates the cooks from the Chefs. Hollandaise, it’s a pain in the ass to make. In Thomas Keller’s French Laundry book he takes a few pages to just explain the madness that is making  Hollandaise in a restaurant setting. In class people were having melt downs over this sauce. Temperature is too high….it will break…..too low….it will break…..Too much butter….break…..ahhhhhh!!!!  I’ve broken one out of the 25 or 30 that I have made but I’m sure there will be more times I will break this sauce. Fortunately, I didn’t break the sauce this morning so here you go!

Also, I had someone on the PI leave a comment for me that told me to get over myself and called me an ass. So to you Mr. unregistered commenter I say:

Thanks for visiting my site

Recipe for the Hollandaise is here (click).   Just add a little bacon grease and tarragon. Serve with a fried egg and biscuit. Garnish with a little more tarragon and bacon!!!

Eric