Honestly, if I know I’m just going to be making 1-2 servings, I just add some lemon juice, zest, and cayenne to some Hellmans. Works fine. Maybe some extra butter on the English muffins.
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But you can use up hollandaise in all kinds of ways: to top steamed or roasted asparagus, or broccoli, or sugar snap peas, or STEAK.
Really, the possibilities are nigh endless.
This sounds awesome!
These days, too many people IMO fall prey to the simplicity and predictability of blender or IB Hollandaise. It is very quick and easy to make only a serving or two in a double boiler with a whisk. Drop in an egg yolk, a squeeze or two of lemon, salt, and cayenne, stir, and start dropping in and whisking chunks of cold butter until the amount and texture are right. Measuring really is not needed. But your doctored mayonnaise is great. I do that very thing to topped steamed broccoli, but I use Duke’s.
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re: Kenji’s hollandaise sauce, it’s not fool proof as i have screw up a batch. I think the key is how slowly you pour in the melted butter. Too fast and it fails. Need a little time to blend and emulsify. It does make a lot but that’s trade off for convenience.
Another EB variant is with bacon wrapped asparagus (grilled).
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I’ve made biscuits and sausage gravy EB. Really good.
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i’m a classic bennie gir myself —- ham instead of canadian bacon.
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As long it isn’t sweet ham like Honey Ham. Maybe some nice salty Virginia country ham.
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