Here’s the page: https://chfstps.co/2ofTMBY.

The traditional method for making hollandaise involves 3 bowls, 3 pots, a bain-marie (that’s a double boiler in ’merican), a whole lot of ingredients, and a finicky technique. Culinary schools still teach it like this, and it is a pain in the ass.

Our recipe works every time. Period. You don’t need to measure anything with too much precision. And there’s no “whisking vigorously” in a copper bain-marie by hand. Just bring butter to a full boil (212 °F / 100 °C) and drizzle that hot gold into raw eggs in the blender. Violà! You just made fluffy AF hollandaise.