Time: 15 minutes
I often cheat and use pre-packaged hollandaise sauce, but this version is quick and easy to make… and sometimes, it is just nice to put in that little extra effort!
Music Selection: Ella Fitzgerald & Duke Ellington
3 egg yolks
1 Tbsp lemon juice
1 tsp Dijon mustard
½ cup butter
Melt butter in a small pot for 1 minute until it is hot, but not browning.
In a blender, add the egg yolks, lemon juice, Dijon mustard, salt and cayenne. Blend well.
Take the butter off heat for a moment and with a spoon, mix a little butter into the eggs, while the blender is on. Add two or three spoonfuls, then with butter back on low heat on the oven, while whisking the whole time, slowly stream the eggs into the butter. Mix/whisk until emulsified.
Pour into a bowl and serve with eggs as eggs benedict.