I love Hollandaise sauce, and it is fun to make. You do not really need to cook the eggs at all, as long as you drip the butter in slowly. Most people feel more comfortable with cooked eggs though. You can do it in a blender, or with a whisk as he does. I usually add an herb, such as sage, tarragon or basil, fresh and finely minced. Tabasco is mostly vinegar, so stick with cayenne.

Where is the white wine????????????

Wine is crucial if you want your hollandaise to really kick ass. It's even better to use Vermouth, actually.

Anyway, the eggs on direct heat is fine, just as long as you whisk it continuously. Same for making Anglaise or Lemon Curd. Just as long as you "mother hen" it, as I call it.

I never use a double boiler, it's just done on really really low heat.

The really important part is adding the butter slowly so that you get a nice emulsion.

yummmmmmmmmmmmmmmmmmm!!!! i was so going to post this vid until i got the dupe url message!!! i'm craving eggs benny now!!!

Comment hidden because you are ignoring dag.(show it anyway)

Hmm, we do it in a blender after melting a bunch of butter to mix with the egg yolks. Don't use white wine, but lots of Tabasco and white pepper.

dag, does it blend? (couldn't resist)

My arteries got clogged just watching that.

I'm jonesing for eggs benny too now...

Hah. I have been doing it this way for a while now, but I *don't* use low heat; I use medium high-heat. You whisk the yolks in a saucier over high heat (without preheating the pan); once the yolks thicken up (about 3x), you cook for about 5 s later and pull off the heat, whisk 20s more, then whisk in the butter. Works very very well.