Hollandaise doesn't have to be hard. See Everyday Food editor Sarah Carey use an immersion blender to make this easy sauce. Use it in eggs Benedict (or Florentine, or Norwegian), or simply ladle it over peak-season asparagus. Mom will love it!
Related: The Best Mother's Day Brunch Recipes
No-Fail Hollandaise Sauce
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
3/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter
1. In a measuring cup or small bowl using an immersion blender combine egg yolks, water, lemon juice, and salt; blend with until frothy.
Related: 15 Kitchen Shortcuts That Will Change the Way You Cook
2. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, leaving milk solids behind, blending until sauce is thick and emulsified.
More from Everyday Food:
Easy, Everyday Meatless Recipes
10 Healthy and Delicious Smoothie Recipes to Try
31 Delicious, No-Fail Cookie Recipes
Bacon, 46 Ways to Cook and Eat It