Best way to cheat at hollandaise? While I've been making it for years, hollandaise remains a fussy, error-prone sauce where the slightest error in technique, measurement, or timing results in an oily mess and a huge waste of expensive butter.  I've tried the blender hollandaise, the immersion blender hollandaise, and of course classic double-boiler hollandaise, and all of these take way too much time and fail way too often (for example, Kenji neglects to mention in the 2-minute hollandaise that those 2 minutes do not include the 10-15 minutes required to clarify the butter, and that if you try to double the recipe it'll fail).  And, of course, there are cheater hollandaise recipes that are completely reliable, except that they look and taste nothing like the actual sauce.

Is there a way to cheat at hollandaise, using stabilizers, additives, or alternate ingredients, that tastes approximately correct, always works, and scales up or down easily?
it all “boils down” to setting the sauce at the right temperature. To make it fool-proof, you need precise temperature control, which you can achieve with a sous-vide setup.

To make sous-vide hollandaise, you just need to combine all your ingredients together and cook at 75°C for 30 minutes (these figures are from a chefsteps recipe, you can play with the numbers to get to your desired consistency), and blend them while they are hot to finish your sauce.