Several, actually, to soft-boiled? Then you can make an incredibly easy “mock” hollandaise sauce! Hollandaise - that decadent, rich, creamy delight - isn’t really that difficult… but it needs precise timing and can be quite temperamental.There are two generally approved methods – one uses cold butter, the more popular method uses melted, or even clarified butter. While absolutely divine, both require constant whisking at the stovetop (about 10 minutes) and should be served immediately. Now, if you’re feeding a crowd – and while we might have the best of intentions – you and I know this amount of dedicated effort is not always possible. For MaryAnn Esposito’s version, you need to proceed as soon as your eggs have cooked three minutes, but the rest is done in a blender or food processor! While not exactly the same (food snobs will sneer ) the flavors and texture are essentially the same (I’d add a dash of cayenne), and it is a much more stable and reliable method. It’s your kitchen – your choice! High quality from devotion or Good quality from ease… Either way, you’ll enjoy.