Creamy, tangy, luxurious hollandaise sauce (one of the five classic mother sauces of French cuisine) is a key element of eggs Benedict, but it's notoriously fussy to make. Meet Benny's new best friend: your blender. Even Julia Child was down with this surefire shortcut. Here's how it's done.

eggs benedict on a plate with asparagus
Photography by Jennifer Causey
| Credit: Photography by Jennifer Causey

Cut 2 1/2 sticks unsalted butter into cubes. In a saucepan, melt the butter over low heat. In a blender, pulse 2 large egg yolks and 1 to 2 tbsp. lemon juice (depending on how lemony you like it) until smooth. With the blender running, slowly pour in the warm melted butter, leaving the white milk solids in the pan. Blend until silky, about 2 minutes. Season with salt, pepper, and lemon juice to taste. Spoon over poached eggs set atop crisped slices of Canadian bacon on toasted English muffins.