You can make hollandaise in a blender (see the variation), but the stovetop version is perhaps a little finer and pretty much foolproof. Depending on how you’re using it, you can stir about 1 teaspoon minced fresh tarragon, 1 tablespoon fresh dill or chervil, or some other herb into the finished sauce.
Makes: About 1 cup
Time: 10 minutes
Ingredients
3 egg y…