I can't tell you how much I love Eggs Benedict... and when they have it for breakfast here at work, I totally take advantage. With extra Hollandaise sauce. I mean, sopping up that sauce with my toasted GF bagel is absolute deliciousness. What I like about this version of Hollandaise sauce is that everything is whizzed up in a blender and I don't have to whisk over the stovetop for minutes on end. The key is to make sure the butter is hot when incorporated into the blender with the eggs. That will help give the right texture and help in the emulsification. Definitely try this out for your nest Eggs Benedict breakfast or whenever you want to elevate your meal with that rich, buttery, eggy Hollandaise Sauce!
recipe from Ina Garten
Yield: Makes 1 cup sauce
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 4 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- Melt the butter in a small sauce pan.
- Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.