Ever have an ingredient that you love so much, you just want to use it every day til it runs out? Me, too. Especially when it comes to fresh produce; we had asparagus in our meals four nights in a row last week. This week, I picked up two 2-pound bags of Klamath Pearl baby potatoes on sale at the health food store, and now when I'm not eating them, I'm dreaming up recipes for them.
This morning I was in a brunchy sort of mood. This happens to me fairly often, but today is grey and chilly and the baby and I snoozed much of the morning away together. It was 1:30 before I got around to eating my first meal, but I saw no reason to miss breakfast just because I'd had a lazy morning. Okay, really, I just wanted eggs. And potatoes. And hollandaise sauce, which I'd only tried to make once before and was a spectacular failure at the time.
The thing that's so scary about hollandaise sauce, to me, is that there are about 813 billion ways of making it, and everyone claims theirs is the classic, perfect, awesomest method. Even the ingredients, which I thought were pretty much de rigeur, vary from recipe to recipe; some use vinegar, others lemon juice, some use both. Some use water, some don't. Some use cayenne, others use paprika. How is a hollandaise novice supposed to know which is the right path?