Hollandaise Sauce

I remember hollandaise sauce back from my chef school days. It was one of the first sauces we learnt about. Such good memories from my Warwick Chef School days. Once again I just love the French Cuisine. And I am thankful for my days at Warwick Chef School for introducing me to the chef world. I may not be the best a la carte and fast-pace chef out there, but due to Warwick Chef School, I have a soft spot for the industry although my flame are a bit burned out :-(Hollandaise sauce is the most important part of Eggs Benedict. And I have made an awful lot of Eggs Benedict, from the beginning of my first job to almost the end. It is such a classical and popular breakfast dish, I doubt Eggs Benedict will ever go out of fashion. This variation of Hollandaise sauce is slightly different and not made the classical way over bain-Marie. It is a quick variation using the liquidizer blender to make it quicker. For Eggs Benedict, ham is  usually used on the English muffin but a lovely substitute off course is Eggs Benedict with Smoked Salmon - a somewhat more expensive option but lovely too (especially for those who do not like any kind of ham). Because at one of my jobs -Au de Hex Estate - we had Eggs Benedict on the breakfast menu, and boy did we make a lot of them! By far the most popular dish! There after omelettes of course (I don't blame people for eating them somewhere else rather than making them yourselves- it takes a bit of time( but our chefs make them chop-chop!) This hollandaise sauce is very easy to make and you can keep it nearby if you are making quite a few Eggs Benedict orders during the morning- a tip for chefs. Just remember that you can't use the hollandaise sauce the next morning it is a very delicate sauce.