Hollandaise

Yield: about 1 cup of Hollandaise Sauce

Total Time: 10 min (if you already have clarified butter)

Notes: Need to use whisk that incorporates air with lots of thin wires. It's best to serve hollandaise right away. You can hold it for about an hour or so, provided you keep it about 90 degrees. After two hours, though, you should toss it — both for quality and safety reasons.