Hollandaise

For some reason I was inspired to try my hand at mking a Hollandaise. It started last night with an innocent trip to the grocery store. I picked up some english muffins, and then it hit me, its been a while since I've had Eggs Benedict. Since my Breakfast Club went defunct due to the other three members leaving Seattle (two out of the country, one to Philly which may as well be). During the heyday it was a safe bet that I would have a benedict at least once a month....

So I can report that I was pleasantly surprised by the results. The sauce didn't break, in fact the consistancy was near to perfect. The flavor left something to be desired. It didn't have the piquant edge I like, probably because I didn't use enough lemon juice and didn't have any papricka. So I cheated and tried to save it with a bit of chili pepper and tarragon (which technically makes it more of a bernaise) but I added them at the end,s o they didn't really have a chance to really meld with the sauce. Still, for a first attempt, I count it a success. Unfortuantely I can't say the same for the poached eggs, a technique I am far from mastering.

discalaimer: the image isn't from my attempt, just a picture to start your mouth watering.