30 Seconds to Perfect Hollandaise Sauce

30 Seconds to Perfect Hollandaise Sauce

We love Eggs Benedict; it's our special occasion breakfast.  It's our going-out-for-breakfast breakfast.  It's our breakfast when we just feel like indulging ourselves because we feel as if we earned it, grins.  And if I really want to make it special, I make my no-knead English muffin batter bread.

Now the one thing Sweetie Pie laments about is the restaurants don't give him enough sauce. He wants every bite to have that lemony goodness on it.  When I make it at home, he'll go back to the pot and just eat the sauce straight from the pan.  Yep, he loves Hollandaise.  And so do I, of course, but goodness there has to be limits.  Or not.  No one's looking; no one here's going to judge you.  Have what you want, as long as you're not hurting yourself or anyone else, I mean.  Those kinds of limits.

So the question remains:  can you make a perfect Hollandaise sauce in thirty seconds?  And the answer is a resounding yes.  But (and isn't there always a but?), you are going to need an immersion (stick) blender.  I don't use my stick blender nearly enough and when I saw this, I just had to try it.  And in a whizz, it was done.  Less than thirty seconds.  More like ten.  The other twenty seconds must be for tossing  the simple ingredients in the blender cup.

30 SECONDS TO PERFECT HOLLANDAISE SAUCE

3 large egg yolks
1/2 teaspoon salt (omit if using salted butter)
1 tablespoon lemon juice
1/2 cup butter (1 stick or 8 tablespoons)

Separate the eggs.  Put the egg yolks, salt, butter either in an immersion blender cup or a wide-mouth Mason jar. 

Heat the butter until melted; allow to cool slightly and add to the jar.  Immediately insert your blender and turn it on, using a slight pumping action to give it a good churn, combining all the ingredients until thick and golden and creamy.

Taste and adjust for seasoning.  I add a pinch of cayenne pepper to mine.

COOK'S NOTES:  Hinkey about using raw eggs?  I don't blame you.  Pasteurized eggs are available at many supermarkets and you can pasteurize the eggs yourself at home.  It's a bit of a song and a dance but no one needs Salmonella in their life.