Here’s a quick and easy version of the classic French hollandaise sauce made in a blender. Read for eggs benedict in 10 minutes!
Many people are afraid of hollandaise sauce, are you? Some think eating it will make them fat. (It will if you eat it every day, so don?t eat it every day.)
If you are like me, the thought of making hollandaise conjures up visions of?toque?clad chefs with big bowls and even bigger whisks swearing because the beautiful sauce they have spent the last several minutes vigorously whisking has separated on them, ?Merde!?
I have been desperately afraid of making this sauce since forever. (Not afraid of eating it mind you, I?ve never met an?Eggs Benedict?I didn?t like, or eat.) To overcome this fear I asked my friend?Hank?to show me how to make it.
OMG. Hank?s hollandaise didn?t separate, and he didn?t swear (any more than usual), but the work! The beads of sweat forming on this man?s forehead as he whipped those egg yolks and butter into submission.
I was dreading the attempt. Hank has arms of steel. I have arms of, hmmm, a young, willowy sapling? Whatever. Not steel.
The solution? Blender hollandaise. It?s easy! Even I can do it. Which means even you can do it. So I encourage you to try it, if you like me have been intimidated by the thought of attempting this sauce.
Use it over fish, steamed vegetables like broccoli or?asparagus, or on top of poached eggs, bacon, and English muffins for?Eggs Benedict.
By the way, if you want to try your hand at traditional Hollandaise, Michael Ruhlman has a great post breaking down all the steps on his site:?Classic Hollandaise Sauce.
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