Hollandaise....yum

I've been making this sauce for a long time now. I barely can order it in a restaurant because Anthony Bourdain RUINED it for me! RUINED. I read his book Kitchen Confidential... and there was this section about eating out do's and don'ts and Hollandaise sauce was included in the "don't you F**king dare order it unless you want salmonella poisoning" section. So unless I am going to a restaurant where I know it's good and fresh, like Portland City Grill, I just make it at home. SO, Brit - this is for you!

Hollandaise Sauce

4 Egg Yolks
1 Tablespoon Lemon Juice
1 Teaspoon White Wine Vinegar (or just plain vinegar)
1/2 Cup (1 stick) butter, melted
Pinch of salt
Pinch of Pepper
A couple of Dashes of Tabasco (or a pinch of Cayenne)

1. Melt the butter in a heat proof bowl or measuring cup
2. In a double boiler over medium heat(or heat proof bowl a-top a pot of simmering hot water) whisk egg yolks with lemon juice, vinegar, salt, pepper, and Tabasco (or Cayenne) until completely combined.
3. Slowly add the melted butter, whisking butter into yolks vigorously until butter and yolk mixture are a creamy consistency. Serve immediately.

** If it's too thick for you, add a little bit of warm water until you reach desired consistency. If it's not lemony enough, add another teaspoon of lemon juice or for super zing, add 1 teaspoon of lemon zest.

*** To prevent curdle, do not have heat on higher than medium. If sauce does curdle, remove from heat and whisk in a teaspoon of water until sauce is creamy.

Enjoy!!!