Do you know why Eggs Benedict are usually the most expensive item on a breakfast menu? $15.00 for a pair of poached eggs on a soggy bun with some egg flavoured gravy? Canadian bacon is not that expensive. Or that razor thin slice of salmon some smart chef came up with, for an even greater profit margin.
I believe it's because Restaurants & the Chefs know that nobody wants to make their own Hollandaise sauce at home, especially not at 8 am on a Sunday. So they buy it pre made from Sysco, heat it up and ding you for it anyway. "Yumm, those Eggs Benedict at the Banff Springs were sooo good!" (Most overheard comment on the way back to Calgary)
EASY to make. Just like mayo.
Since my images are usually not the best instructions and I don't want to type out a recipe for this simply Simon sauce, here is a 2 minute video which demonstrates that my theory is not that outlandish......
SALT, PEPPER, EGG YOLKS, BUTTER, WINE AND SOME LEMON JUICE
BEAT YOLKS OVER STEAM UNTIL CREAMY, FLUFFY(?)
MELT BUTTER (CLAIRFY IF YOU HAVE THE PATIENCE)
ADD SALT, PEPPER, DASH OF DRY WINE
SOME LEMON JUICE FOR MORE FLAVOR
BEAT IN THE BUTTER UNTIL YOU GET GOOD CONSISTENCY
NOT MY BEST EFFORT......