Hollandaise nights

As a fantastic girlfriend and the primary cook in our kitchen, I offered to make Brian his favorite dinner after he had a few late nights at work. His first suggestion of "CRAB??!" was not exactly what I had in mind for a Thursday night, but he quickly followed it with breakfast for dinner -- specifically eggs benedict.

My first hollandaise involved a double-boiler and much wisking. Then I discovered a more modern recipe requiring only hot butter and a blender -- much faster, easier, and less messy.

Hollandaise - my new way

• 1/2 stick of butter (could use more, if you prefer buttery sauce)
• 3 egg yolks
• dash of paprika
• splash of lemon juice

Melt the butter in a microwave, then drizzle into a small bowl containing the other ingredients while blending.