From the first day of spring, I use Hollandaise sauce until I get sick of it – which, admittedly, is never. One of the five mother sauces in French cuisine, I have tried to make it using several different methods, but I always come back to the immersion blender approach. Not only is it easier than endlessly whisking the sauce by hand, but slowly adding the hot melted butter between the quick-moving blades almost guarantees a scramble-free outcome.

This recipe yields 1 cup of Hollandaise sauce.

Julia Calleo is a freelance photographer for editorial magazines including Feast. She is also a food and prop stylist at a commercial production studio and blogger in St. Louis.