Thanksgiving is THURSDAY and I am knee deep in planning, organizing and scheduling. Scheduling and planning when everything is going into my ONE oven for Thanksgiving dinner that is! The grocery shopping is 95% finished and the menu is set!!! Thanks to 
Every year, we go a little crazy with Thanksgiving dinner. . I mean. . come on, it’s Thanksgiving dinner right? This is like the SuperBowl for us foodies. This year, we are serving Faith Durand’s 
Eggs Benedict with a Delicious and Easy Blender Hollandaise Sauce
Ingredients
For blender hollandaise sauce
- 4 large egg yolks*
- 1/2 cup 1 stick unsalted butter, melted
- 1 teaspoon fresh lemon juice
- 1 heaping teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
For eggs benedict
- 8 cups water
- 1 cup white vinegar
- 8 eggs cracked open with whole eggs in individual cups
- 4 English muffins split and toasted
- Butter
- Fresh arugula
- Turkey or ham sliced and warmed through
- Fresh parsley or chives diced for garnish
- Salt and pepper for seasoning
Instructions
- For blender hollandaise sauce:
- Using your KitchenAid® Diamond Blender, puree the egg yolks together for a few seconds. Slowly pour in the melted butter, just a little at a time, and turn on the blender (puree setting) and puree for about 10 seconds. Turn off the blender and pour in a little more melted butter and puree again.
- For the rest of these instructions and to see the complete recipe card, please visit The Kitchenthusiast.
Click on over to The Kitchenthusiast to read my post and to get this recipe!! You’ll never make hollandaise sauce the same way again!
I hope everyone has a fabulous Thanksgiving Day!! **And in case you missed it, I am giving away a $50 gift card to Minted.com for holiday cards! Click here to enter!**
NOTE: for the Hollandaise sauce, the egg yolks remain raw so I highly highly recommend pasteurized eggs. I buy Safest Choice Eggs.
Disclosure: This is a sponsored post and is in partnership with KitchenAid. All opinions expressed here are 100% my own.
