Hollandaise in a flash? Yes, you can – no strenuous whisking required. For a thicker sauce, reduce or omit the water completely. – Meera Nagarajan
3 egg yolks
3 Tbsp. water
1½ Tbsp. lemon juice
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 tsp. Dijon mustard (optional)
1 tsp. Sriracha (optional)
1 stick unsalted butter
• In a blender, combine the egg yolks, water, lemon juice, salt and pepper. Add Dijon mustard or Sriracha, if desired.
• In a saucepan over medium heat, melt the butter 3 to 5 minutes, until it begins to foam. Remove from heat.
• Place the lid on the blender, removing the center cap. With the blender running on medium speed, slowly pour the melted butter into the egg yolk mixture through the center to emulsify. Serve warm over Baked Eggs or eggs Benedict.