I love Hollandaise sauce, almost every time I eat it I say I could take a bath in the stuff! Since I adore lemons it's no surprise a sauce mixed with butter and lemon juice thickened by egg yolks is right up my alley. I like to add a pinch of cayenne to add slight heat that goes well with so many dishes. Probably my favorite use is for Eggs Benedict, and topping this Eggs Benedict Casserole: https://www.instructables.com/id/Eggs-Benedict-Casserole/ but it's wonderful on many steamed or roasted vegetables, asparagus, broccoli, cauliflower, zucchini, etc. etc. You don't just have to make it for Eggs Benedict either, you can serve poached eggs on toast with Hollandaise, scrambled eggs, omelets, fried eggs, all benefit from this delicious sauce.
If you think making it from a packet is the easiest way, I suggest you read the ingredients on that packet, then try this method and see if you won't make Hollandaise this way the rest of your life.
I've had good success making it in my blender the past few years, but thanks to J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, he's come up with a foolproof method using an immersion blender. Essentially the same technique as blender Hollandaise, but the smaller container used with the immersion blender almost guarantees it will turn out perfectly creamy, with a thick, but pourable, consistency every time.
Makes about 1 1/2 cups
Recipe from: http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html?ref=search
Step 1: Gather Ingredients
An immersion blender
1 egg yolk (about 30 grams)
1 teaspoon water (about 10 grams)
1 teaspoon lemon juice from 1 lemon (about 10 grams)
1 stick butter (8 tablespoons, about 112 grams)
1/8 tsp. freshly ground black or white pepper
Pinch cayenne pepper or hot sauce (if desired)
Step 2: Prepare Hollandaise
Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender (I use the cup my KitchenAid immersion blender comes with).
Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup. (I melt the butter in the measuring cup in my microwave.)
Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup (the key is to pour slowly, don't rush it). It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired, I also add a pinch of white or black pepper.)
Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated. (I keep my Hollandaise warm, up to an hour, in a make-shift double boiler, a small bowl, covered, set over warm water in my mini crock pot. Stir well before serving.)