Amy and I had both already made up our minds that we did not like hollandaise sauce. Was this a logical decision based upon past experiences, the result of many years of trial, rooted in the most infallible taste memories? No. It just sounded gross. A sauce of such legendarily poor stability that you can't chill or reheat it? GROSS! A sauce comprised almost entirely of different kinds of fat? GROSS! A sauce that rhymes with mayonnaise? SUPERGROSS!
This is not our kind of food. Definitely not a healthy choice! It is, however, one of the Top Chef first episode dishes that we're cooking through. Thusly, we buckled down, and found the best recipe we could. And where, of course, was the healthiest of the hollandaises to be found? Why, with Paula Deen, of course!The only thing we changed from her recipe was to add a good dash or ten of cayenne pepper to our sauce. Assuming you know how to toast an english muffin, warm some ham in a skillet, and lay a poached egg on top of all of it, you too could make yourself some eggs benedict with Paula Deen's hollandaise. But why would you want to? I mean, hollandaise is GROSS, right?
Wrong.
Oh, so very deliciously wrong. The closest thing I can liken it to is liquid dutch baby. Paula's just earned herself a regular spot at our table. Best dishes, y'all!
