Hollandaise sauce is one of the classic french sauces. It's rich, creamy, and a staple for any brunch place that has Eggs Benedict on the menu. Since it is one of my favourite brunch items, I figured why not make it at home? Eggs Benedict is usually priced at the expensive end of the menu and is such a simple dish to make at home.
To make eggs benedict at home even easier, we created this two-minute blender recipe. That’s right, with less than seven ingredients and a blender (or food processor) you could be whipping up a gourmet breakfast this weekend! Not sure how to poach eggs? Never fear, next week’s episode features my fearless steps to perfectly poach an egg as taught to me by my dad. For anyone that knows him, Gavin is not the cook in the family by any means. I have to give him credit, though, he can grill anything to juicy perfection and is the only one in the house that we let poach our Sunday morning eggs.
Blender Hollandaise Sauce
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Serves: 1 cup
3 egg yolks
1 tablespoon heavy 35% cream
1 tablespoon lemon juice
pinch cayenne pepper
3/4 cup high-quality unsalted butter, melted and kept warm
pinch kosher salt
1. Add the egg yolks, cream, cayenne pepper and lemon juice into the blender. Season with a pinch of salt. Blend until frothy and a bit thickened, about 1 minute.
2. With the motor running slowly drizzle in the melted butter until it is completely incorporated and the sauce is thick and glossy, about 1 minute.
3. Use the sauce immediately while it is still warm. Leftover sauce will keep in the fridge for one day and can be reheated using a double boiler or glass bowl set over simmering water.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt