No fail homemade
A classic hollandaise sauce is the key to a great eggs Benedict. It’s the perfect topper for crispy toasted English muffins, with basted or poached eggs.
Egg yolks Salt White pepper Lemon juice Butter
Add salt, pepper, egg yolks, and lemon juice to a small bowl or jar.
Blend with an immersion blender to incorporate.
Melt butter in a small saucepan, until just melted, and remove from heat immediately.
Drizzle melted butter while running the immersion blender and blend all the melted butter in. Blend until sauce is starting to thicken.
Serve warm, store leftovers in the fridge.
For myself, I prefer a hand held immersion blender, as a jar blender is harder to get all the delicious sauce out of.
Do I have to use an immersion blender?
The hot butter, and lemon juice go a long way toward helping “cook” the egg yolks without scrambling them.
Are the eggs safe? It doesn't look like they are cooked!