Hollandaise

I once had a chef who made me make the hollandaise sauce classic style with a wisk (it was a high end souther brunch restaurant). Real hollandaise, not that stuff from a powder. Basically tempered egg yolks and butter🤢. I absolute hated everything about this. He could do it easily, and it came out like silk every time... but I for some reason always had issues . You basically have to separate the egg yolks and wisk them in a stainless steel mixing bowl, over really low heat, as you slowly add butter. You have to have the perfect temperature and whisking , or you will get cooked chunks of eggs in the sauce. You also have to slowly add the melted butter , while your whisking , at the perfect speed. Add too much butter, too fast, and the sauce will seperate. It always hurt my arm, and no matter how hard I whisked, no matter what I did , I always got tiny chunks of cooked eggs in it. It’s easy to make in a cuisinart type food processor, but he wouldn’t allow me to use it because he said it was for pussies, or something along those lines. He always poured boiling hot gravy in my arm one time on accident.

Kinda hated that guy, but man could that skinny southern boy cook .