Eggs Benedict is the ultimate brunch dish. But making it at home can be a serious undertaking thanks to fickle, hard-to-make hollandaise sauce. Who wants to break out a double boiler on a Sunday morning just to make eggs? Luckily, F&W Test Kitchen sauce specialist Justin Chapple has a quick and easy shortcut. In this week’s episode of Mad Genius Tips, he reveals how to make the rich and creamy sauce in a blender. It’s a crazy simple way to avoid a broken sauce, plus it cuts down on dishes.
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