Howard Homage Hollandaise

Christmas morning at Mo's means Eggs Benedicts by Howard, Buttered Grits by Mo, and Sweet Rolls by Katie. And the curried fruit is the cherry on top! Thrown to the wolf that is the Cusinart, I made the Hollandaise this year.

CONFESSION: In fear of the command performance, I googled Martha Stewart and Ina Garten in the wee small hours of Christmas Eve. I've got the ratio down now. It's a 1/4 cup of butter per egg yolk. Just need to taste for salt, acid, and heat after blending.

3 egg yolks

3/4 cups of melted SALTED butter (Yes, that's 1 1/2 sticks.)

2 T lemon juice

1 tsp cayenne pepper

~ Start egg yolks in food processor or blender.

~ Slowly pour in melted butter till mixture thickens.

~ Add lemon juice and cayenne pepper. Blend for 10 more seconds.

~ Mixture will be very thick.

~ Taste for salt, acid, and heat.

~ Whisk in VERY HOT water just before serving to thin and warm. (I recommend using water from the hottest setting in Mo's sink. Just watch out for third degree burns.)

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