You can turn out restaurant-quality brunch dishes like eggs Benedict with the help of this simple recipe for rich and creamy hollandaise sauce, using your blender instead of a double boiler. This video gives you step-by-step instructions for separating egg yolks from the whites, and melting butter until it’s just the right temperature. See how to blend the egg yolks with lemon juice, salt, and a pinch of cayenne pepper, and learn when to whip in the hot butter to finish the sauce. It’s that simple! Use hollandaise as a delicious sauce over asparagus, filet mignon, and poached fish, too. Like things saucy?