(Chicken thighs.   Get out of the gutter, people.)

Hollandaise and Bernaise have always left me cold. 

Not enough taste to keep it interesting.  Way too subtle.

I make this sauce up instead and use it on all the stuff you would put Hollandaise or Bernaise on and even more.  It is much more flavorful than Hollandaise and not nearly the pain to make.  No worries about separation or having to stir constantly on the stove.  It keeps for weeks, so I make it by the batch and keep it in the fridge.

Spoon it on meat, poultry, fish, veggies... particularly good on lightly steamed fresh asparagus.

This recipe has four ingredients. 

I keep things simple.

The fewer ingredients, the better.

Ingedients:

1) Real Mayo.  Four cups.  Never Miracle Whip and no Lite Mayo.  They'll make it taste gross.

2) Two decent sized lemons with superior complexions.   Make sure the skins are pretty because both the zest and the juice go in the mix.

3)  Garlic.  Two or three cloves minced, preferably fresh.   I was in a hurry when I made this batch and used preminced from the jar in the above photo.  Don't do as I do.  Do as I say.  It will taste better.

4) Sea Salt.  A teaspoon to taste.

Essential tools: 

Microplane and a mini-chopper or blender.  You can try to make it without these, but what is a simple, easy recipe will become a trial.

Directions:

1) Wash the lemons and relieve them of their skins with the microplane.  The microplane makes this easy.  The blade looking grater in the photo below is the microplane.  You really want one.

2) Mince the garlic up fine.

3) Juice the lemons into the chopper.

5) Use the chopper to blend the ingredients together.

6) If the sauce seems too soupy, add more mayo to adjust.

7) Toss in the freezer for ten minutes or the fridge for an hour to let it all come together.

It will be rich and lemony.

Get creative.  I put it on baked potatoes, grilled cod, scrambled eggs, eggplant, braised chicken breasts or thighs, broccoli, fried tomatoes...

(Secret Sauce on steamed asparagus with lamb chop Greek style)

*Greek style grilling means salt, pepper and oregano.  Then squeeze lemon juice when it hits the plate.

As a bonus 4 marytkelly:

Something good to do with fresh figs.  Cut the figs in half.  Lightly brush with olive oil so they won't stick.  Grill to bring the sugars out.  I use the finer mesh grill that I picked up for fish.  Usually no more than ten minutes on a low flame.  Poke the figs.  They will be soft to the touch when done.  Sprinkle generously with crumbled feta cheese.  Harvest fresh basil leaves.  Place one leaf on each fig half as you eat it.