There’s a couple good hacks on this list, too.
Traditional Hollandaise sauce can be a real pain to make: Overcook the eggs and you wind up with scrambled eggs; undercook them and the sauce will be too thin; get the temperature wrong and it'll break and separate. That's a lot of stress to take on for a sauce.
But using an immersion blender to emulsify it makes it fast and just about impossible to mess up. In a method that's similar to the one used for our, simply combine egg yolk, water, lemon juice, salt, and melted butter in a small container, and the blender will make short work of the ingredients to produce a perfect Hollandaise. It's essential here to use a container that just barely fits the head of your blender.
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