Pour the bisque into a saucepan and also add the salt. Now bring this to a boil.
Once it’s boiling turn down the heat and while blending add the egg yolk. Directly mix some air in the mixture as well.
Then turn on the heat and while beating the mixture cook it till stiff peaks start to form.
After that turn off the heat and add the cold cubes of butter. When necessary, add some salt for seasoning.
Now pour the hollandaise into a new pan to prevent the sauce from overcooking on the bottom and then it’s ready to be served.Â
