16 Tbsp (2 sticks) butter
1 sprig thyme
1 large shallot, peeled and sliced
1/2 tsp cracked peppercorns
1/2 Tbsp sel gris
1 tsp lemon juice
8 egg yolks
1 pint water

1. Melt the butter with half a sprig of thyme over low heat. Reserve.

2. Place the shallots, the rest of the thyme, pepper, sel gris, and lemon juice in a stock pot over low heat. Simmer until the mixture reduces to about 1/4 of its original volume.

3. Place this reduction into a medium-size stainless steel bowl. Set the bowl over a pot of simmering water. Whisk in the room temperature egg yolks. Continue to whisk the mixture, touching it occasionally to feel its temperature. Small air bubbles will appear and it will feel slightly warmer than the air when it’s ready for the butter.

4. While stirring continuously, very slowly drizzle in the melted butter. Be patient! Work very slowly! When the butter is fully incorporated, increase the heat and continue to whisk until the sauce becomes like a loose mayonnaise.

5. Take the bowl off of the water and, while still stirring, add water from the pot into the sauce to thin it — about 1/3 cup or so depending on when you’ll serve the sauce and your desired consistency. Before serving, taste the Hollandaise and adjust the flavor with salt and lemon juice to taste.

Note: If you’re not going to use the Hollandaise immediately, pour it into a covered container set in warm water around 145 degrees. Stir occasionally to prevent excessive thickening.

To make a Benedict Oh, a breakfast specialty at Toast:
Toast an English muffin. Set both halves on a plate, lay two poached eggs on top, and add a dollop of Hollandaise on each egg. Serve with a twist of pepper, two freshly griddled breakfast sausage patties, and a small pile of lightly blanched leafy greens.

Yields approximately 3 cups

By Jonathan Merritt, Chef, Toast, 5222 SE 52nd Ave, Portland
Photo by Leah Harb