Have you ever tasted Hollandaise Sauce, and I’m not talkin’ the stuff in the paper packet? It’s dreamy. It’s a triumph. And it’s made with a lot of butter.

Hollandaise sauce begins with a lemon juice and butter base, and is emulsified with the addition of egg yolks. Hollandaise is the chief ingredient in Eggs Benedict, but is also perfect on asparagus and other vegetables, as well as fish and even a rare piece of beef tenderloin. While making it by way of a whisk can be a little on the challenging side, this is a nifty Blender Hollandaise that’ll make your spirit soar. And your tummy jiggle. And your hips spread. And your hiney droop to the floor.

 
 
In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn!

 
 
Separate three eggs…

 
 
And place the yolks into a blender.

 
 
Now, pay attention, darlings! Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and your should be careful to pour in the butter very slowly.

 
 
Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again.

 
 
I like to add a generous shake of cayenne pepper. It takes a lot before the sauce gets too spicy, so don’t be too shy with this stuff.

 
 
You’ll notice the sauce is quite thick. But when I turned the blender back on to mix in the cayenne, it moved along just fine. Remember, if it’s too thick to blend, just squeeze a little more juice in there and give it a stir. But please remember to remove the spoon before you turn the blender back on. Please? Thank you.

 
 
That’s it—Hollandaise! (Here’s my Eggs Benedict recipe if you’d like it!.)

Make some this week. It’s a wonderful journey through decadence.