A Foolproof Hollandaise In Five Minutes
Classic hollandaise is built one drop at a time over a double boiler, requires constant attention, and can break in seconds if you stop whisking. The blender method gives you the same silky, lemony sauce in five minutes, with almost no risk.
Drop three egg yolks, a tablespoon of lemon juice, and a pinch of salt into a high-speed blender. With the blender running on medium, slowly stream in a stick of melted hot butter. The vortex emulsifies the butter into the yolks instantly.
Spoon over poached eggs, asparagus, salmon, or eggs benedict. If the sauce is too thick, blend in a teaspoon of warm water. If it ever does break, drop in another egg yolk and run the blender again to bring it back.