Silky, sophisticated Hollandaise Sauce is notoriously tricky to make. This method is so quick, easy and nearly impossible to screw up that it's almost too good to be true. You will need a stick blender and a set of 1-cup and 2-cup glass measuring cups. The 2-cup size should accommodate the business end of your stick blender with just a bit of spare room. If your blender came with a tall cup and you didn't ruin yours years ago like I did, that's a great choice instead. Since butter is the main ingredient here, choose the best one you can find. I really love Kerrygold, which comes from grass-fed cows and is cultured, giving it fabulous flavor and tang without a hefty price tag. (Believe it or not, this is an unsponsored post.) :)
Place egg yolks, lemon juice, salt, Tobasco and water in a 2-cup glass measuring cup or the tall container that came with your stick blender. In a small pot, heat butter until fully melted and just beginning to simmer. Transfer butter to the 1-cup measuring cup for easy pouring.
Place the blender into the 2-cup measuring cup, touching the bottom, and turn it on. Drizzle in the butter in a slow, steady stream until it's gone. This should take 30 seconds to a minute and leave you with a beautifully emulsified Hollandaise sauce. Taste for salt -- I like about 1/2 teaspoon total, but I'm kind of a maniac, so.
Serve over vegetables, fish, chicken, or steak or with Eggs Benedict, coming soon. And hey, maybe use those egg whites for a Pavlova, another great party trick.
* As always, use impeccably fresh eggs and source them carefully to avoid bacteria.
**Method and recipe inspired by quite a few sources over the years, but especially this one.