50 new recipes: Eggs benedict with hollandaise, by request

[ninevirtues]

So, eggs benedict with hollandaise is on the menu.

"I can't make it," said the boy. "It's good though. I love it."
"Hah," I said. "I was making THAT when I was twelve. It's not THAT hard."

Thinking back, though, when Mom taught us to make Hollandaise and Bearnaise (calm down, it's just hollandaise with tarragon vinegar in it).. one daughter set the table, Mom made the dinner, and the other daughter made the sauce (since both sauces must be stirred constantly).

Fast forward to Now: I look up "Hollandaise" on YouTube, and the foodie video that shows how to make it shows a man doing all kinds of improbable things, like separating eggs with his bare hands; holding a metal bowl over an open flame on the stove; and generally not making the recipe I vaguely remember.

Google, help!  I search for "Betty Crocker hollandaise" and find a blog posting with the original recipe I remember:

"We found a recipe in my old betty crocker book, one that is so old it is missing both covers and most of the beginning: it starts exactly on the appetizer page and ends on the Z page of the index now.

It came out thick and very, very lemony -- far more lemony than I've ever experienced before, but apparently all the hollandaise sauce I've had before has been borne out of envelopes, so now I have no idea what it is supposed to taste like.

Classic Hollandaise Sauce

2 egg yolks
3 tbs lemon juice
1/2 c butter

Over low heat, whisk together egg yolks and lemon juice. Add half of the butter, and stir CONSTANTLY until the butter melts. Then add in the other butter and stir CONSTANTLY until that melts.

Edit: This was VERY lemony and also very thin. Will try next time with 2 tbs. lemon juice and report back.