There are different variations of this Hollandaise sauce recipe featured all over the web. I am not claiming any credit for it. I do like more egg yolks in my sauce than other recipes I’ve seen prescribe. I also don’t bother with manual whisking of the emulsion. Nandu Jubani for instance only does it manually. While I don’t disagree with it – when I cook alone spending 10 – 15 minutes on slowly beating the emulsion is a very expensive investment of time. Something else will then suffer or get cold. Hence an immersion blender. Works wonderful for my purposes and no one in my home so far could tell a difference between two versions. I accept that I am not sophisticated enough for this level of taste appreciation and hence I produced similar plebes.