Jen and I made some nice Eggs Benedict for breakfast this morning, even making the hollandaise sauce from scratch. It turned out quite nice, but a lesson was learned: do not make hollandaise sauce, buy it.
It was a huge pain; whisking the egg yolks, adding cubes of butter, repeat. All this in a dish that is set in a saucepan of water over heat. You have to make sure that the sauce doesn't just turn into scrambled eggs.
When we first tasted it, it just tasted like melted butter... ick. But once we added lemon juice and salt and pepper, it started to actually taste like hollandaise sauce. In the end we also added some corn flour to thicken it, which is probably cheating, but oh well; it did the trick. From now on we will be purchasing pre-made hollandaise.

