(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.