I Made Hollandaise Sauce!

It's true, I made Hollandaise Sauce and it could stand up against any Hollandaise I've ever enjoyed!!! I rule.  So much so that I wonder if I need to write any further,  but I cooked other things of the Silver Spoon variety and rules are rules.

Continuing with the pork theme, I prepared, "Ribs in White Wine" and "Leeks with Hollandaise."  First, I put the daily combination of olive oil and butter in a large pan and sauteed 4 fresh sage leaves for a few minutes.  After the leaves crisped up I added the ribs and turned the heat to high.  I browned the ribs on all sides and then turned the heat back down and simmered for 20 minutes.

While the ribs simmered I cleaned 2.25 pounds of leeks and set them to cook in boiling water for 15 minutes.  For suggestions on how to clean a pesky leek click here.  It was then time salt and pepper the ribs and add a trickle of the 3/4 cup of wine I was set down to slowly add.  I have some strange satisfaction from dumping huge amounts of cooking liquid into a pot, I feel like I am really doing something.  The directions specifically told me not to do this.  The Silver Spoon, breaking one bad cooking habit at a time.

After I misted the ribs with a drop of wine, it was time to get ready to make Hollandaise, a very intimidating sauce.  Making this sauce any other way but the blender method my fiance's family taught me seemed out of my cooking league.  Obviously the SS wasn't going to let me get away with the blender, so as directed I cut up two sticks of butter, separated three eggs and got a pot of water simmering.  The SS told me to rest my bowl on top of the simmering water and whisk in two cups of butter *wince* and make this glorious sauce.  The whisking takes 15 minutes.  At minute 10 I had flashbacks of aerobics class and asked my fiance to juice the lemon and take over whisking.  At minute 15, I removed the sauce from the heat and added the lemon juice, voila it was delicious.  I had to restrain myself from eating it out of the bowl.

Soon after the ribs were done, and they held their ground against the "H" sauce.  They were beautifully carmelized and very juicy.  The pork also retained the flavor of the wine extremely well, maybe the drizzling works better than the dumping, who knew?  We ate the "Leeks with Hollandaise," with the leftover "Asparagus and Parmesan" and ribs.  I will definitely add this new way to make hollandaise to my cooking repertoire and league.  I rule.