Hollandaise sauce. Classic French cuisine sauce. Emulsion sauce of butter and egg yolks with vinegar. Served in a gravy boat on a blue napkin. Close-up."n
Believe It Or Not, You Can Make Hollandaise Sauce In 1 Minute
By Garth Clingingsmith
An order of eggs benedict will not be complete without hollandaise sauce, but getting this creamy buttery sauce right takes time and patience. However, if you’re pressed for time, these two quick hollandaise recipes will make your life a little easier. 
Martha Stewart’s blender hollandaise uses the force of an electric motor to speed up the process and widen the margin of error, and she starts by blending egg yolks, lemon juice, and kosher salt and drizzling one stick of melted butter very slowly into the running blender. Once the blending is done, pour the contents into a container and cover it to keep it warm for up to 30 minutes.
To make microwaved hollandaise sauce, microwave a stick of butter until it’s almost melted, remove it from the microwave, and stir until it’s fully melted. Stir the yolk, heavy cream, and lemon juice into the melted butter, and microwave for 20 seconds before being removed to be stirred again.
Repeat this process a few times until the sauce thickens, and check the seasoning for more lemon juice and salt. You can also replace the lemon juice with white vinegar or add fresh tarragon at the end to create a quick bearnaise sauce instead.