Similar Recipes
Hollandaise Sauce (Quick, easy, foolproof)
A foolproof, dead easy way to make Hollandaise Sauce using a stick blender. Exactly the same result in 90 seconds flat!
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Hollandaise Recipe | Sauced
Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions. This creamy, rich, tangy sauce should come out right every time, ready to top Eggs Benedict or beautifully dress a plate of asparagus.
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Foolproof Béarnaise Sauce
A foolproof technique to make a classic French béarnaise sauce using hot butter and a hand blender. This elegant sauce for steaks and fish can be made in five minutes.
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Two-Minute Aioli
Classic aioli is made with nothing but garlic and olive oil pounded in a mortar and pestle. Our updated version uses egg yolks to help bind the sauce along with a hand blender to make it 100% foolproof and extremely quick.
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Two-Minute Mayonnaise
Using an immersion blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.
Eggs Benedict
Eggs Benedict, made easy! Featuring my no-compromise easy method for perfect poached eggs and 90 second no-fail Hollandaise Sauce!
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Crème Anglaise
Churn this velvety sauce into ice cream, serve it with your favorite sweets, or pour it over fresh fruit for a simple dessert.
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Beurre Blanc
A thick and creamy sauce that holds together without breaking, with the fatty richness of butter balanced by a bright note of acidity.
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Eggs Sardou (New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and Hollandaise)
Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic.
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Classic Smooth and Silky Béchamel (White Sauce)
Béchamel sauce is the key to great lasagnas, soufflés and much more—and it's simple to make at home.
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Intimidated by hollandaise sauce? This easy, speedy version requires just four ingredients and comes together quickly with the help of an immersion blender.
Serve With
Eggs Benedict
Eggs Benedict, made easy! Featuring my no-compromise easy method for perfect poached eggs and 90 second no-fail Hollandaise Sauce!
Smoked Salmon Eggs Benedict with Savory Dill Waffles
Served atop crisp, savory dill waffles, Smoked Salmon Eggs Benedict combine some of the best flavors of brunch into a single bite!
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Sunday Brunch: Soft Scrambled Eggs with Lump Crabmeat
People go crazy over this simple when my friend and co-author David Pasternack makes this dish at his restaurant Esca, with good reason. It's crazy good. Try to get the freshest possible eggs, with big yellow yokes. Dave use milk...
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Deviled Eggs Benedict (Ham and Brown Butter English Muffin Crumbs)
The flavors of classic eggs Benedict—ham, butter, and toasted bread—all compressed into a bite-size hors d'oeuvre.
Eggs Florentine inspired by Frasier — Binging With Babish
This week, we return once again to the hallowed halls of the fancy foods of Frasier. Instead of the brothers Crane, however, we turn to Lilith Sternin for inspiration as we recreate her postcoital breakfast of choice, eggs florentine - even if it's slathered in ketchup and devoured in the bathroom.
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Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs
The other day I had a salad of spring vegetables served with a soft boiled egg that had been breaded and fried until the outside was crispy but the interior was still soft and runny. This quick version of the dish is made with toasted breadcrumbs and has all of that great texture and flavor, but without the hassle.
Eggs Sardou (New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and Hollandaise)
Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic.
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Smoked Salmon Eggs Benedict With Dill Hollandaise
Eggs Benedict is a brunch classic, and smoked salmon is a welcome addition to any morning table.
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Oysters Florentine
Oysters, cream and spinach make up this simple but exciting brunch dish.
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Crab Imperial Eggs en Cocotte
These easy, individually baked eggs sit atop a layer of Maryland's classic Crab Imperial—blue crabmeat tossed in mayonnaise with Dijon mustard and herbs. A dash of Old Bay on top finishes them off.