In our last installment of "Don't Be Scared, It's Just ____," we were coaxing you into a loving relationship with the thorny flower of the artichoke plant. We talked about how to tame the spiky vegetable in your kitchen simply, deliciously and in a way you can pretty much do with your eyes closed.
Today, we're tackling something even more finicky than artichokes, that happens to be one of the artichoke's most delicious partners in crime: hollandaise sauce. We know. We've said the two words together, and now you've pulled your covers over your head. CALM DOWN. You've heard the horror stories, we're sure -- broken sauces, curdled egg yolks, total kitchen meltdowns. We need to tell you something really important: it doesn't have to be this way. Hollandaise is a beautiful combination of egg yolks and butter, and it would be a shame for you to run away from it for your whole life. We're not going to sugar-coat this, we're going to give it to you quick and dirty: you should be making your hollandaise in a blender -- even Eric Ripert thinks so.
Our Senior Editor, who went to culinary school prior to hanging out with us all the time, explained it thusly: "In culinary school, they made us spend hours messing up hollandaise by hand. As soon as we got it right, they said, 'okay, now you can learn the easy way,' and they taught us to make it in a blender." This fact is so true, we're not even going to waste your time explaining the old school way. You can make hollandaise sauce in a blender in about 60 seconds, that tastes just as good as the hand-whipped kind and is about 100 times harder to screw up. Let Bon Appétit and Eric Ripert show you the light in the video below.
If you are the type who likes to have a written recipe to look at, we love this Easy Blender Hollandaise Sauce recipe from Simply Recipes. Go forth and eggs benedict! Pour hollandaise on asparagus! Dip artichoke leaves into it!
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