Eggs Benedict is a classic recipe beloved by brunch-goers the world over, but most home cooks shy away from it for one reason: Hollandaise sauce. Notoriously difficult to perfect, this mother sauce is an ethereal combination of butter, eggs, and lemon juice that comes together over a double boiler.
That is, unless you use this smart trick from chef Eric Ripert. Ripert instructs us to emulsify all ingredients in a blender pre-warmed with hot water instead of whisking at the stove top. It’s so easy you might be making eggs Benedict every weekend. —Food52
2 to 4
fresh lemon juice
salt and black pepper (more, to taste)