The World's Easiest Hollandaise Sauce

Normally you need a lot of cookware and perfect technique to succeed in making a Hollandaise sauce. But when cooking with temperature control, it is easy to succeed every time. No need for a water bath or any other hassle - all you need is a saucepan and a whisk. This is an easier "cheat" version of the classic Hollandaise sauce. Normally you would clarify your butter before adding it to the sauce, but in this version you can skip that step. This also means you only need one saucepan, so there's less washing up! By using un-clarified butter, the flavour-profile does change slightly, as you retain all the milk proteins from the butter. Hollandaise is an essential part of the classic brunch dish Eggs Benedict, but it's also delicious with fish, asparagus or other vegetables.