Nothing kills a discussion like when someone just saying "I disagree" with zero explanation. They're not really contributing just cluttering up the comments. At least give a reason why.

For the record: you basically take a stick blender, the container that came with it, crack an egg, pour over some lemon juice, then blend while pouring in hot butter (use the microwave!). Takes ca 2 minutes, including the 1 minute 30s of microwaving the butter.

Instant _real_ sauce hollandaise as the stick blender creates a vortex that emulsifies it. No need to hand whisk it over a bain-marie at careful temperatures.

(Not the person you're replying to.)

The original sauce is, in fact, a pain to make. However, it's not the 17th century any more. You can, with an immersion blender (which is not a particularly obscure piece of kitchen hardware), make it very easily. There's a bit of a knack, but only a bit of one, and if the sauce breaks you can just restart the emulsion with a new egg.

https://www.seriouseats.com/foolproof-2-minute-hollandaise-r...

The same basic technique can be used for mayonnaise and is even harder to screw up.

Cant / currently cooking creme diplomate.