Hollandaise

One needn’t be aware of the subtle chemistry of the multiphase colloid system – oil-in-water emulsions – to be impressed by the transformation of melted butter and egg yolks into some of the most delicious things known to man. I know that there are more hollandaise recipes than there are days in the week, but my humble contribution to the great recipe continuum might save you some time and effort. Being of an impatient turn of mind, I thought there must be a quicker, and accordingly less ef