One of my favorite traditions is making Eggs Benedict on Christmas morning. Ever since I can remember, my grandma and my dad would get to fighting over whose hollandaise sauce was better right after we opened presents. While in college, I decided to start my own tradition. Making Eggs Benedict every time I drank too much whisky the night before was my way of avoiding being in hangover hell all day. I’ve made it about 50 times but it wasn’t until this Christmas that I finally figured out how to make the hollandaise perfectly. The hollandaise is the key ingredient here. It separates the Benedict from being a measly egg mcmuffin. Every time I’ve read a hollandaise recipe in cookbooks or on the internet, it never describes how to do it right. In this post, I will divulge my secrets so that you too can make the perfect hollandaise for your eggs Benedict. Once you have obtained this knowledge, you will never have to suffer from eating crappy hangover food again. The beermosa also featured here should help cure that hangover as well.