Now that all the award shows honouring Sarah Paulson and the rest of the television community are over, I’ve finally been able to convince my dear, dear friend and maternal figure Holland Taylor to catch up while I’m in Hollywood for the Oscars.

While Holl didn’t attend the Emmys, Globes or SAGs with Sez, she was very busy supporting her from home and was reticent to let any exposure my catch-up would bring would take the shine of Sarah’s achievements as Marcia Clark.

Seriously, these two are just the sweetest damn couple and I love them both dearly.

Anywho – I first met Holls in the mid-80s while working together on Romancing the Stone. While I was hired as Danny DeVito body/stunt double, I really couldn’t be bothered to take my job seriously and was drawn to the delightful ingenue that was Holland Taylor.

We spent our days laughing about DeVits’ obsession with me and she begrudgingly even tried to help me get Kathleen fired so that I could get closer to Mike, who had lost interest when he found out I was hoping to start a harem with he and Dan. Because that is what a good girlfriend does.

Don’t get me started on the epic on-set brawl when Dan and Mike found out that I was sleeping with them both.

Anyway, despite my questionable morals we remained the best of friends – even when she co-starred with my ex and frenemy, Charlie Sheen – and I even introduced her to Sez.

While it started out as a way to lure Mike into my clutches by slathering it on my body, Holls and I can’t catch-up without doing shots of Hollandaise Taylor. Sure it is weird, but that is us, so deal!

 

 

There is nothing better than a freshly made batch of hollandaise, despite what Mike would say when I tried to get him to lick it off my nips. Creamy, tart and full of flavour, it is the perfect accompaniment to eggs (or my nips) … or straight out of a jug.

Enjoy!

 

 

Hollandaise Taylor
Serves: 4-6.

Ingredients
150 g unsalted butter
3 egg yolks
1 tbsp white wine vinegar
juice of one lemon

Method
Get a double boiler – or a saucepan topped with a bowl – going over medium heat and bring to a simmer, and reduce to as low as it goes. Meanwhile melt the butter a pan over low heat.

Whisk the yolks in the top of the double boiler and slowly whisk in the vinegar. Still whisking, slowly pour in the melted butter until all incorporated. Remove from the heat, season and loosen with a dash of lemon juice to taste.

It would go perfect on *spoiler alert*, but you could just drink it like we do?

 

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