How to Save a Broken Hollandaise Sauce

Saving a broken hollandaise sauce is really easy. If you should run into that problem, just follow these easy steps:

3 tbsp cold water or white wine

2 tsp corn starch

Whisk together the corn starch and cold water or white wine in a stainless steel bowl.

Place the bowl over the heat source you used when starting the hollandaise sauce - either a double boiler or direct heat.

Whisk well until the starch mixture becomes firm and pasty.

Remove from heat and slowly whisk your broken hollandaise into the pasty mixture one tablespoon at a time.

Steak for Two with Lemon Thyme Sauce

One Prime Porterhouse or Prime Sirloin Strip steak,  20 - 24 oz

1 tbsp salad oil, one with a high smoke point

2 tbsp margarine

6 sprigs fresh thyme

Freshly ground black pepper

Sea salt

1 fresh lemon

Liberally pepper and salt the steak 20 minutes before cooking.

Heat your oven to 500 degrees.

Heat a 10 -12 inch sauté pan over medium-high heat until pan becomes very hot.

Add the oil and then the steak.

Cook until golden brown, about 4-5 minutes.

Turn steak over and place in oven for 5-7 minutes, depending on how well done you want your steak.

Remove from oven and let rest for ten minutes.

With a pot holder, carefully hold the sauté pan and discard the remaining fat.

Return the pan to your burner on medium heat.

Slice the lemon in half and place the sliced side face down in your pan.

Add the thyme and margarine and sauté until the the margarine fully dissolves and just starts to foam.

Slice the steak and portion.

Spoon the sauce over the steak and garnish with the half lemon and thyme sprigs.