😉īut, it is not just the easiest and simplest Hollandaise I have here… it’s a world of Benedict fun too! The classic Benny is oh so good, but sometimes it’s fun to play too… 🙂 it makes the perfect balance of flavor and serves up four perfect little servings just right for me. While most recipes call for a stick of butter, I opt for 5 tbsp or so…. Voila!! I couldn’t believe it, it totally worked! Since, I’ve gone Hollandaise crazy… making it whenever I have the chance. So I tried again, but this time, I super slowly added in the melted butter as I blended… warming the egg very slowly with each little magical whip of my immersion blender. It then occurred to me that Hollandaise needs slow warming- which is why the traditional method calls for double-boiling (not my fave method- I have no patience for that!).
It was way too thin… like eggy lemon sauce. This, my friends, was a sad story with Mr. Hollandaise. I attacked it the same way I had other sauces… add everything to a jar, blend, boom. My first attempt was a bit disappointing, I’ll admit. The thing had saved my life so many times before… how could I not have tried it with Hollandaise yet?! So I did. It suddenly occurred to me that I had not tried with my immersion blender yet.
While I’d tried many versions in the past, I hadn’t quite found a recipe I felt I’d nailed. Who wants to fuss with long elaborate recipes when you can just plop a wand in a jar and have mayo magically made in five seconds flat? Not I.Įnter Hollandaise sauce. (I use and love THIS– my whole family now owns it too!) Once I discovered immersion blender mayo, my life glowed just a little bit more (see my recipe for MAYO HERE and RANCH HERE). I use it for soups, sauces, and pretty much all condiments and dips. If you’re a fan of Hollandaise sauce, your life is about to change… you ready for this?
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