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?
Blender Hollandaise Sauce
The best way to make this recipe bulletproof was to use the blender.
Get the RecipeHollandaise 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.
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Blender Hollandaise Sauce
Makes about 1¼ cups
3 large egg yolks2 tablespoons lemon juice¼ teaspoon table saltPinch cayenne pepper, plus extra for seasoning16 tablespoons unsalted butter, melted and hot (180 degrees)
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