We found this gem of a recipe on the Bon Appetit blog, and it's everything we look for in a weekend brunch condiment. A French pedigree means it's rich, silky, and delicious, but it's ready with a whirr of the blender. Plus, the delighful chef Eric Ripert demonstrates it on video, in case you need to see it to believe it.
Hollandaise: The Skeleton Key of Brunch Condiments from BA Daily
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