when you make hollandaise sauce correctly, it's not difficult, intimidating, or even really that big of a deal. here's what you need:
start by heating up your double boiler just a little bit, and melt 1 1/2 sticks of butter in your sauce pan. once the double boiler heats up, add your egg yolks and beat with abandon. the most important thing to remember is not to let your double boiler get too hot! if the eggs even act like they want to scramble, if they start to coagulate even just a teensy bit, remove the double boiler from the heat immediately and keep whisking away. the whisking stirs cool air into the egg yolks. after a minute or so, you will notice that the yolks start to thicken and stick to your whisk. you're ready to add 1 tbsp of cold butter to stop the yolks from cooking. from there, add your lemon juice and seasonings. finally, 1 tbsp or so at a time, drizzle in your stick and a half of butter and keep whipping. finished hollandaise sauce is thick, creamy, and tart. it is like butter on steroids.
now what to do with this lovely sauce you just created? today, while pigging out over thanksgiving dinner, i topped steamed asparagus with it. but i also learned that if you're vegetarian it makes a delectable gravy on mashed potatoes (yes i went there, i am a bad bad influence to anyone trying to be remotely healthy). it's also great spread on a roll, with brussels sprouts, or just sitting there on your plate waiting for a fingertip for licking. it is also heavenly served in the center of a boiled artichoke as a leaf dip.
and so, make hollandaise sauce. don't make it all the time, you should save it only for special occasions, but make it and enjoy it. there are a handful of days every year significant enough for hollandaise sauce. i would say thanksgiving is one of those days, and i must say i am so very thankful to live in a place where butter and eggs are merely a jaunt to the grocery store away.