hollandaise?

what's the deal with this sauce? seriously, i haven't any idea why so many love this sauce? i mean, it tastes alright but man, there's no way i could eat my enlglish muffins and poached eggs under a sea of this sauce. to put it bluntly, it is a HEALTH HAZARD on a plate... full stop! and if you're trying to be healthy by adding a bit of spinach to your eggs benny, don't bother. no bit of green is going to save you from this high cholesterol, high fat concoction. it might mentally make you feel better for the moment but once that thick, rich, creamy sauce settles in your arteries, you would've wished you had passed on good ol' benny! for those of you who have had Hollandaise sauce, you know that it's a rather light sauce (or should be!) that tastes very buttery with a bit of a zing – usually vinegar or lemon juice... or a combo of both. we used a tablespoon of a reduction made from white vinegar, peppercorns, parsley stalks, shallots and bay leaves. other than that and a bit of salt, lemon juice, tobasco and worcestershire sauce to taste, the remainder of the sauce was made from 6 egg yolks and a POUND of clarified butter. a pound of butter! you might as well do what Homer Simpson did in an episode and eat a stick of butter wrapped with bacon! i feel ill just thinking about it. but each to their own, right? i mean, i like liver and chicken feet... i shouldn't be one to talk. but speaking purely from health perspective, my liver and chicken feet will be healthier than Hollandaise any day! to take it a step further, Hollandaise is kept at a temperature that can harbor Salmonella if not watched carefully. yum? Ill in the stomach yet?

fyi... Hollandaise's shelf life is two hours. the next time you're out for sunday brunch and order eggs benny, make sure the sauce was made fresh that morning. it may be sunday but praying to the porcelain gods is the last thing i want you doing ;)