Here’s another fun twist… instead of the classic Canadian bacon or ham, try out some andouille! These bennies are bound to make you and your belly very very happy.īelow we have a zucchini-base benny to the left, and English muffins to the right… one is vegetarian, one is piled high with ham. I’ve included several tips for you below to help you make the perfect benny for you! Pick your base, pick your toppings (avo and greens, yes please), and pile that sauce high. 😉īut, it is not just the easiest and simplest Hollandaise I have here… it’s a world of Benedict fun too! The classic Benny is oh so good, but sometimes it’s fun to play too… 🙂 it makes the perfect balance of flavor and serves up four perfect little servings just right for me. While most recipes call for a stick of butter, I opt for 5 tbsp or so…. Voila!! I couldn’t believe it, it totally worked! Since, I’ve gone Hollandaise crazy… making it whenever I have the chance. So I tried again, but this time, I super slowly added in the melted butter as I blended… warming the egg very slowly with each little magical whip of my immersion blender. It then occurred to me that Hollandaise needs slow warming- which is why the traditional method calls for double-boiling (not my fave method- I have no patience for that!). It was way too thin… like eggy lemon sauce. This, my friends, was a sad story with Mr. Hollandaise. I attacked it the same way I had other sauces… add everything to a jar, blend, boom. My first attempt was a bit disappointing, I’ll admit. The thing had saved my life so many times before… how could I not have tried it with Hollandaise yet?! So I did. It suddenly occurred to me that I had not tried with my immersion blender yet. While I’d tried many versions in the past, I hadn’t quite found a recipe I felt I’d nailed. Cook until reduced to about 1 1/2 tablespoons of liquid, about 15 minutes. Bring to a simmer over medium-high heat and lower heat to maintain a gentle simmer. Who wants to fuss with long elaborate recipes when you can just plop a wand in a jar and have mayo magically made in five seconds flat? Not I.Įnter Hollandaise sauce. Combine wine, vinegar, herb stems, shallots, and black peppercorns in a small saucepan. (I use and love THIS– my whole family now owns it too!) Once I discovered immersion blender mayo, my life glowed just a little bit more (see my recipe for MAYO HERE and RANCH HERE). I use it for soups, sauces, and pretty much all condiments and dips. If you’re a fan of Hollandaise sauce, your life is about to change… you ready for this?

Whole egg blender hollandaise sauce