Eggs Benedict with a Delicious and Easy Blender Hollandaise Sauce
The blender hollandaise sauce yields 1 cup. Note for the cook: Because you are not cooking the eggs for the hollandaise, I highly recommend using pasteurized eggs for this recipe.*
Servings: 4
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.