Easy Foolproof Hollandaise Sauce for Eggs Benedict

Melt the butter in a small saucepan over medium heat. Whisk the water, egg yolk, lemon juice, Dijon, and salt in a small bowl; gradually stir in the flour. Whisk this mixture into the melted butter, stirring constantly. Bring to a boil and continue stirring for maybe a minute. Remove from heat and stir in the lemon zest. This makes about 1/2 cup, allowing a couple of tablespoons over each of two poached eggs, Canadian bacon, and English muffin half.

Note: to poach an egg, bring enough water to cover the egg, along with a couple of teaspoons of vinegar to a simmer. Break each egg into a small cup and drop gently into the simmering water. The vinegar helps to keep the egg whites together rather than spreading out all over the pan. For perfect poached eggs, continue to simmer until white of eggs are cooked, but yolks are still “dippy,” as my grandkids say, or runny enough to dip toast into, unless, of course, you like them firmer.