How to make Hollandaise and Eggs Benedict from Scratch : 1. Hollandaise Sauce (enough for 2 to 4 eggs benny) - Separate 4 eggs into egg yolks and egg whites - Clarify 250g of butter in a sauce pan, discard the foam and the bottom residue - Use a double boiler to warm up the egg yolks. - Keep on whisking them until they fluff up and get a little paler. - Off the heat, slowly add in melted butter - Keep whisking until you get a smooth, thick but flowing sauce - Season with salt and a generous sque