Aaron and I made brunch together one Sunday morning and I had a hankering for Eggs Benedict! I must confess, I had never made hollandaise sauce before…..nor even poached eggs! So I had quite the journey ahead of me in order to fulfill my craving. 
Luckily, Aaron has some experience in the breakfast department and helped me out tremendously. I’m not putting up the entire recipe because I think most people know how to poach eggs (and now I do too!) so I’m only posting the star of the show: the hollandaise sauce. This I believe is what most people never make and just use the packet stuff (ewww) to eat.
Dill Hollandaise Sauce enough for 6-8 servings (or 4, if you like a lotta sauce)
- 4 egg yolks
- 1 TBS. fresh lemon juice (real lemon juice, not the bottle stuff)
- 1 stick melted unsalted butter
- pinch of cayenne pepper (or a dash of hot sauce)
- a few sprigs of fresh dill (about 2-3 tsp, use less if using dry)
- salt and pepper to taste
Whisk eggs and juice in bowl vigorously till mixture is almost double in size (using a hand beater is probably easiest for this task). Then place bowl over pot filled with simmering water. Make sure bottom of bowl doesn’t touch water!!! If eggs get too hot, they will scramble! While whisking, drizzle in butter and continue to whisk till mixture is again almost double in size. Remove from heat and add cayenne, salt, pepper and dill weed. Keep covered till ready to use. If sauce is too thick, thin it out with a little bit of water.
Hubby and I like our hollandaise sauce ;p
Also, I added more dill than what I call for in the recipe b/c I LOVE dill. You be the judge as the herb is a strong one and you probably won’t want more than the 2-3 tsp that I have in the recipe.
