ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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4 ingredients, 3 steps, 2 minutes. Time to make hollandaise an easier way.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. You know why people still think we need to make hollandaise the pain-in-the-ass way? A Frenchman named Carême codified the sauce as one of the French mother sauces in the early 1800s and every culinary school student since has been required to make it in a copper bowl with clarified butter while wearing a toque.If Carême had been given access to a blender, he would have made it easier for the rest of us. That’s why we’re sharing Grant’s secret-weapon hollandaise sauce recipe. “The first time I learned to make hollandaise I was 13, working a job shadow in a hotel. The chef showed me how to make a half-gallon of light, fluffy hollandaise in less than 3 minutes. Even as a kid, my mind was blown.” This 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 ([f 212]) and drizzle that hot gold into raw eggs in the blender. Voilà! You just made fluffy AF hollandaise.