This my friends, is not just an amazing side or even main dish, but it’s a whole new way to make hollandaise. And it’s so much easier than a double broiler on the stovetop.

The egg is heated by way of the melted butter… and if you’re like me and want an extra layer of comfort, you can place your egg out of the fridge and into a warm water bath for five minutes before you make your dish.

Ingredients:

3 egg yolks

1/2 cup melted butter

1 tsp dijon mustard

1 pinch salt

Directions:

Add egg yolks, melted butter, dijon mustard, and a pinch of salt into a mason or similar glass jar. Lower an immersion blender into the liquid.

Turn on, and slowly raise the blender, similar to making your own mayo. The heat from the melted butter will raise the yolks temperature without having to use a double broiler, and the immersion blender will emulsify and bring the sauce together perfectly. You don’t have to worry about it breaking anymore.

Now if that’s not a quick tip, literally and figuratively, I don’t know what is.