I have been trying to make Hollandaise and Bearnaise sauce for 30 years. I have tried countless recipes with varying results, none of which worked out.
This is finally the answer. It has to do with reverse engineering. Instead of heating the egg through whisking over a baine marie (simmering water) this recipe uses hot melted butter to heat and cook the eggs. Brilliant! All you need is the ingredients and an immersion blender and you get perfect Hollandaise Sauce in two minutes!
