This is a XXX rated sauce!
I have tried numerous hollandaise recipes, but none are as easy or a fool-proof as this simple one from the Sunset Cook Book of Favorite Recipes. This makes a great blanket for your eggs Benedict or filet mignon. (I could go on and on with other allusions, but this is a family oriented blog!)
It keeps in your fridge for about a week. If you want to use it as a leftover, heat it in the microwave for 20 seconds at a time or it will curdle (even curdled, it is divine).
I have no pictures to share with you. (I guess this qualifies as food porn!)
Good luck. And if all else fails, open more champagne.
Blender Hollandaise
3 egg yolks at room temperature
1 ½ T lemon juice
¾ C butter
1 T hot water
½ t salt
Dash of cayenne
1 t prepared mustard
Combine egg yolks and lemon juice in blender. Whiz. Melt butter (microwave is ok, just make sure to have it hot when it hits the blender). Add 1 T hot water to egg yolks and lemon juice; turn blender to high/blend and immediately pour in the hot butter in a steady but slow stream. (This takes 5 seconds according to the recipe, but I pour mine much slower. . . about 20 seconds.) Add salt, cayenne, mustard and whiz again about 30 seconds.
Makes 2 C of sauce.
