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, even I cannot go wrong! 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!

Perfect Hollandaise Sauce

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Course: Sides
Cuisine: French
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : If the sauce is too thick, add a tablespoon of water at a time until you get the desired consistency.


  • 1 stick unsalted butter
  • 2 whole egg yolks
  • 1/2 medium lemon juiced
  • 1 large pinch kosher salt
  • Asian chili sauce (hot)


  • Gather all ingredients before starting the recipe.
  • Combine egg yolks, lemon juice, pinch of salt and chili sauce in a cup that barely fits the head of an immersion blender.
  • Cut one stick of butter into 3 pieces, and transfer to a one cup microwave safe glass measuring cup. Heat on high for one minute, or until the butter starts to foam.
  • Place head of immersion blender into the bottom of the cup and turn it on.
  • With the blender constantly running, slowly pour the hot butter into the cup. Continue pouring until all the butter has been added. The sauce should be thick and creamy, able to coat the back of a spoon.
  • If it's too thick whisk in a small amount of warm water 1 tablespoon at a time, until you have reached the desired consistency.
  • Serve immediately, or pour into a small lidded pot and keep in a warm place for up to an hour.

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