anyone know the secret of a great Holendase sauce

[SteveT]

It always looks like custard has been poured over your eggs but it tastes good and where would Benedicts eggs be without it. Poached I suppose.

[andycam]

Annafield can I just say very sound advice on the sauce making... nice to see the lack of breast milk in your recipe.

[Peckhamgatecrasher]

Have done the reduced vinegar way before but I prefer the taste of lemon.

[Annasfield]

Technically though, its not hollandaise without a reduction. :))

[Jeremy]

Yes... it sounds lovely, but it ain't hollandaise. Sounds more like bernaise, minus the tarragon of course.

[TillieTrotter]

Asset please explain your bizarre comment pls.

[Peckhamgatecrasher]

methinks it's something to do with curdling.

[andycam]

making mayonnaise while menstrating? surely that gives it a crimson hue?