When it comes to rich, luscious sauces, these two French favorites, hollandaise and mornay, are always at the top of the list ...

Hollandaise Sauce. 2 large egg yolks. 1 1/2 tablespoons water. 1 tablespoon fresh lemon juice. 1/2 teaspoon Dijon mustard. 1 tablespoon finely chopped tarragon, plus whole leaves for garnish.

Easy Ersatz Hollandaise (slightly adapted from Duke’s). Ingredients: 1/2 cup Duke’s mayo (or other egg yolk mayo) 2 tablespoons butter. 1 1/4 teaspoon lemon juice ...

Since hollandaise sauce is mostly butter, it’s pretty normal for it to thicken as it sits and cools down. To loosen it up for serving, stir in a small amount of hot water, about a half-teaspoon ...

4. Crack the eggs into 4 separate ramekins or small bowls. Fill a high-sided skillet about ⅔ full with water. Bring to a boil over medium high.