This four-ingredient immersion blender hollandaise is foolproof, and only takes two minutes to make.
Starting with warm butter and cool eggs, then blending them together with an immersion blender, is a foolproof way to make hollandaise.
But there's a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that's indistinguishable from one made using traditional methods.It stems from the realization that rather than heating your eggs then adding relatively cool butter, you can just as easily heat your butter and add it to relatively cool eggs, cooking them as the emulsion forms.
"If there's one recipe that strikes fear into the hearts of cooks, one recipe that has a reputation for being difficult, it's hollandaise sauce. "But there are a lot of ways things can go wrong. If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.
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