A knockout hollandaise is a kitchen staple; the trick is patience and keeping the heat low so the eggs don’t scramble. Sven Hedenäs, executive chef at Tangerine, offers up his fool-proof recipe.
1 - Melt 1 cup butter with ¼ cup canola oil on low heat.
2 - Place 1 tablespoon Dijon mustard, ½ cup egg yolks (about 9 yolks), and ¼ teaspoon salt in a food processor. Run until slightly fluffy.
3 - With the machine running, slowly drizzle the almost-hot butter mixture into the egg mixture. If too thick, add a small amount of warm water. Season to taste.