Hi DJ, I'm so happy to hear my technique was helpful! Cooking (like most things in life) isn't too difficult if you understand the process that makes the techniques work. Great call on the olive oil BTW!

Elegant solution to an age-old problem (oil v. water). Can't believe today I made perfect poached eggs with your technique (after 20 tries over the years with other recipes) as well as perfect Hollandaise on my first try ever. Even my kids gobbled them up (having tried neither before). Really fool-proof instructions. Oh, I substituted some high-end olive oil for butter and it worked out wonderfully. Brunch will never be the same. Thanks Marc!

Thank you! I tried it again with less water and it's perfect 🙂

Hi Jin, the xantham gum not only stabilizes the sauce (so you you can store and reheat it without having it break), it also thickens it. If you're doing it without xanthem gum you'll need to use less water.

I tried it but it ended up really watery, is there anything I could do to prevent that? The only thing I didn't have was the xanthan gum