Eggs benedict is one of my favorite breakfast dishes. But my favorite component of it is the hollandaise sauce. It’s rich, lemony, and decadent—how many breakfast-appropriate cream sauces are there?
But it’s not just for breakfast. I’m a believer that you could put it on anything: asparagus, salmon, chicken, and more.
But if I love it so much, why don’t I make it more often?
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Hollandaise sauce is notoriously finicky to make, due to the necessary emulsion of the butter and egg yolks. Usually it requires a double boiler with constant whisking and monitoring. Half of the time I succeed using this method, and the other half, all I’m left with is a broken sauce and a sore wrist.
But then I discovered that our test cooks had developed a foolproof method to make hollandaise in the blender.
I was intrigued. So I toasted up an English muffin, made some Perfect Poached Eggs, and gave it a try. I was amazed at how well it worked. Adding the melted butter slowly as the blender was running helped create the creamy emulsion. I had the perfect hollandaise sauce in less time, with less work. In fact, it’s so convenient that maybe I really will start putting it on everything.
Blender Hollandaise Sauce
Makes about 1¼ cups
3 large egg yolks
2 tablespoons lemon juice
¼ teaspoon table salt
Pinch cayenne pepper, plus extra for seasoning
16 tablespoons unsalted butter, melted and hot (180 degrees)
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