Eggs Benedict with Hollandaise – one of the five classic French mother sauces, made by whipping clarified butter into egg yolks until the mixture emulsifies – was a big seller.
“I’m not even going to taste that yellow Play-doh!” My yield was less than half of what it was supposed to be, signaling that I added too much butter to the sauce.
The chef instructor proctoring my vegetable cookery test was similarly nonplussed by the broken Sauce Maltaise – a Hollandaise derivative that adds blood orange zest and juice – lying under my plated white asparagus.
But we reconnected last week when I had farm fresh eggs and a bit of heavy cream in the house and I was reading a post on the popular cooking website The Kitchn about a foolproof method for making Hollandaise.
The formula is simple: 4 tablespoon melted butter, 2 egg yolks, juice from half a lemon, 1/4 cup heavy cream, 1/2 teaspoon Dijon mustard and a pinch each of salt and cayenne pepper.
I’m not a purist, just someone who doesn’t want to waste the fresh eggs and dairy products from Maine farmers that make their way into my kitchen.
Microwave the mixture in 15-second bursts, whisking between each blast, until slightly thickened, but still pourable, about 1 to 1½ minutes total.
To make eggs on toast, place the bacon in a nonstick skillet and cook over medium heat to your preferred doneness.