This hollandaise sauce is unbelievably quick and easy to make. You'll be putting up Eggs Benedict in a flash. The sauce is emulsified with a stick blender in a jar and is foolproof.
The trick for making this is using a container or jar that the head of the stick blender just fits into. It creates a vortex and combines the fats. Making this hollandaise is a sort of backwards way to making classic hollandaise. Instead of heating your eggs and adding the butter, you add hot butter to cold egg yolk. No more whisking and whisking over hot water. Voila!
FULL RECIPE:
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