How was your Mother’s Day? Did you eat out? Plant some flowers? The weather was perfect here!
I like to avoid the restaurant crowds by eating at home. My daughters had lots of homemade presents waiting for me when I came downstairs from sleeping in so I looked through those while my husband poured my favorite coffee and served a mimosa alongside of it. Ah, it felt like a vacation.
Eggs Benedict is my favorite breakfast so Chris takes care of cooking the eggs, Canadian bacon and toasting the English muffins while I whip up the Hollandaise each Mother’s Day. This sauce is the mother f-ing bomb! Nothing beats homemade, but making it can seem like a tedious chore…until now. You really only need 3 ingredients that are already in your fridge. So what are you waiting for? Be prepared to have your world rocked with this silky, custard-colored sauce drizzled over your eggs, asparagus or crab cakes. You can also adapt this recipe to serve more by doubling, tripling it or whatever you need.
Start off by filling your blender with hot water and set aside. You can enjoy a mimosa while you do this too. 😉
Heat up your butter on the stove until it’s foaming. Like this.
Dump out the water from the blender, wipe it dry and add some lemon juice and an egg yolk. Blend thoroughly, then, with the blender on low, slowly add your melted butter until combined completely. That’s it! So easy.
Easy Hollandaise Sauce
1 and 1/4 sticks unsalted butter, cubed
1 large egg yolk
1 Tbsp lemon juice
salt and pepper to taste
- Fill a blender with hot water. Set aside.
- In a small pan, melt butter over medium heat on stove until foaming.
- Discard all water from blender and dry out with clean towel.
- Put egg yolk and lemon juice into blender and blend until combined.
- With blender on low, slowly add melted butter. Leave milky solids in pan.
- Season with salt and pepper.
- Serve immediately.