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?

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 (start a free trial to get the recipe), 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.