2 eggs, separated
1/2 tsp. corn starch
juice from 1/2 lemon (or 1 tsp. lemon juice)
2 tbsp. butter
2 tbsp. whole milk

SEASONINGS:

1/2 tsp. mustard powder or Dijon
1/4 tsp. paprika
1/4 tsp. cayenne or red pepper powder (optional)
scant onion powder or minced onion
scant garlic powder or 1 minced clove
scant salt
scant soy
scant white pepper
scant turmeric

Separate yolks and whites into two separate cups. Mix corn starch with lemon juice and set aside. Combine and blend all seasonings.

INITIAL COOKING:

Fill a fry pan 1/2 with water, and bring up to boil. Reduce water in fry pan to active simmer and place saucepan in the center of the fry pan. Put butter into saucepan. When butter has melted, add all seasonings.

THE CRITICAL STEPS:

Mix well, then add corn starch mixture. After mixing, fold in beaten egg whites and milk. Continue to mix until blended, then slowly add beaten egg yolks. Stir constantly with a whisk, and cook until thickened.

NOTES:

 • Don't heat the Hollandaise too quickly. It will separate and once that happens there is no recovery. Your sauce will still taste the same, it will just not be as creamy looking.
 • An actual double boiler would be better than the way we have instructed, but most do not own a double boiler.

PLATING YOUR CREATION:

You can sauté spinach lightly in 1 tablespoon olive oil -OR- heat thin slices of ham in fry pan. Then place spinach or ham topping over buttered English muffin or hash browns.

Place poached or lightly fried egg on top of topping. Spoon hollandaise over top and garnish with parsley, cinnamon, chives, paprika or any other topping.

Submitted by: Robert Andrews - Malaga, Spain