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well, of course I'm going to use real Hollandaise--that's the point! I keep reading versions of sauce using cream, mustard--all kinds of stupid shit. Hollandaise has egg yolks, butter, lemon, and seasoning. Period.
I'm actually leaning toward the second version, just because sometimes E.B. is hard for the kids to eat. English muffins are kind of tough, and the stack slides around a bit.
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