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Blender hollandaise sauce

One of our favorite weekend breakfast meals is Eggs Benedict. The trickiest part of the meal is the hollandaise sauce. I use to buy those little packages where you just add butter, but after reading the ingredients, I decided I'd learn to make it from scratch. The surprising thing is how easy it is to make! The ingredients are simple but sometimes the sauce can separate. This recipe is FOOLPROOF!

You need:
2 egg yolks (preferably from pastured eggs)
1/8 of Dijon mustard
2 teaspoons of lemon juice
5 tbs of melted butter
a dash of hot sauce

Makes 4 servings.

In a blender, combine everything EXCEPT the butter and blend on high for 5 seconds.

Heat the butter in a pan and after it has melted and is good and hot, transfer it to a glass measuring cup. (You can put it in the microwave but I personally don't use the microwave often because I believe it changes the integrity of food.)

Turn the blender on high and pour the butter into the egg mixture in a thin, steady stream. It will thicken immediately. Keep the sauce warm by placing the blender container in a pan of hot tap water.

Viola!! The easiest hollandaise sauce you'll ever make.

I added this beautiful hollandaise sauce on top of some homemade sourdough english muffins, stacked with proscuitto and 2 poached eggs. The saltiness of the proscuitto combined with the tartness from the lemon in the hollandaise made us feel like we were eating breakfast at the Ritz Carlton.

P.S. The sauce does not reheat well because the butter will separate so just use it all and enjoy!

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