I show you my new and terrifying method for making the classic Sauce. I don’t use a double-boiler, but rather cook the egg yolks directly ... all » over a low flame. I find it faster, easier, and with less chance of under-cooking the yolks. (warning, you may scramble a few before you get it, but once you get the feel you’ll never do them over water again!) Remember, be brave… a Hollandaise can sense fear.