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hollandaise sauce - proper egg yolk/butter ratio

hto44 | Dec 24, 201105:38 AM

I would like to make it homemade instead of from a package (think Knorrs). Every recipe I have looked at has different ration of the number of egg yolks versus the amount of butter. Does anyone have a tried and true recipe to share? I am also intrigued at using an immersion blender. Has anyone that tried that? TIA!

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