This week I made Hollandaise Sauce, which is a complicated sauce to make. It only has four ingredients, but it's fussy. I have made a foolproof version of Hollandaise a few times before using a blender. It turns out great in the blender, and you can't screw it up. However, I wanted to make Hollandaise the traditional way, so I know I can do it.

Start by melting butter. Easy enough. Set that aside and beat the egg yolks for about a minute. I did this in a bowl set over a saucepan of simmering water. The egg yolks become thick and sticky. Add water, lemon juice, and salt, and beat for 30 more seconds.

Add a tablespoon of cold butter to the egg mixture. I removed the bowl from the saucepan of simmering water before adding the cold butter. Once the butter melts into the egg mixture, I put the bowl back over the simmering water and whisked until the sauce became very thick and creamy. Once you reach the thick, creamy consistency, remove from the heat, and very slowly whisk in the previously melted butter. Once all the melted butter is incorporated season with salt, white pepper, cayenne, and lemon juice. This sauce will hold for about an hour, but after an hour, the sauce will begin to break.

Hollandaise Sauce is extremely rich, and, to be honest, it isn't my favorite. It's too heavy for me. I served it with eggs and toast. It seems weird to serve an eggy sauce with eggs. I wish I had served it with a crisp green vegetable.

Overall, I'm glad I can say I can make Hollandaise Sauce, but I will probably go back to my blender method. It's much less stressful. Another note, I did not write a recipe for Hollandaise, because I didn't make any adjustments to Julia Child's recipe. Next week, I'll be making Omelets. I like to serve omelets for dinner, as opposed to breakfast. They are so good with a light salad and roasted potatoes.