Facing your fears: Hollandaise

If there’s one thing that scares the apron off any fledgling foodie it’s preparing something as complex as hollandaise sauce. Attempting to not over cook the yolks and prevent curdling is enough to make any novice’s head spin.
But what would Sunday morning be with out eggs benedict? The crispy muffin, salty ham and gooey yolk are just not the same with its classic French companion. (Don’t forget the obligatory mimosa)
So what’s a girl to do? Cheat!
Knorr makes a fabulous time-saving hollandaise sauce packet that only requires milk and butter. As far as I’m concerned this version is the best substitute out there. Knorr's packet tastes no different that the stuff those fancy-pants steak houses are serving.
My mother has always been a fan of what she dubbed “bachelor’s hollandaise.” Simply melt a pad of butter, add a scoop of Best Foods mayonnaise, squeeze in the juice from a wedge of lemon, stir until creamy and serve warm. Play around with adding more of any of the ingredients until it's to your liking. I prefer this version with my green veggies, like asparagus and broccoli.
Happy Brunching!