Hollandaise sauce is usually served with eggs benedict, but let’s be honest; you could slather most things with this rich, creamy sauce and most people will devour it in no time. Made with egg yolks, butter and a bit of lemon juice, it can take some skill to manage but this recipe comes to the rescue. Instead of having to stand over a stove top constantly whisking the yolks and butter over low heat, you can make use of your blender to whip up the eggs and butter until completely emulsified with the touch of a button. It’s so easy, you can give the job to your kids while you finish up poaching the eggs.
*The eggs will separate best when they are cold
*Fresh lemon juice really is best for flavour