Eggs Benedict with Blender Hollandaise Sauce
 
 
This Hollandaise sauce is creamy and flavorful. Serve over an English muffin toasted with butter, a slice of ham, and a poached egg.
Author:
Serves: About 1 cup sauce
Ingredients
  • 3 egg yolks
  • ¼ tsp Dijon mustard
  • Scant Tbsp lemon juice
  • Good pinch salt
  • 2 Tbsp heavy cream
  • ½ cup butter
Instructions
  1. With an immersion blender or with a regular blender, combine egg yolks, Dijon mustard, lemon juice, pinch salt, and heavy cream.
  2. Melt butter in the microwave or in a saucepan. If it's foamy when melting in a saucepan, swirl it until foam subsides.
  3. With the blender on, slowly pour all of the melted butter into the egg yolk mixture, blending all the time. Don't add the butter too quickly, otherwise you could cook the eggs. Sauce will be thick, light yellow, and creamy.
  4. Taste the sauce and adjust to your liking, especially salt, if necessary. To warm it up again, microwave it for 30 sec, stirring every 15 sec. Serve over an English muffin toasted with butter, a slice of ham (or bacon on the side), and a poached egg. If you don't want to bother with a poached egg, just fry it, making sure it has a runny yoke.
Recipe by MyWayGourmet at https://mywaygourmet.net/classic-eggs-benedict/