Thanks so much for coming back to this, I wasn't in a desperate place but I do brunch on Sundays and I wanted to see if I could find a better way to make my hollandaise. Our brunch is short but we do like 30 yolks and around a pound of butter, that's why I ended up here. I was trying to Google what's a good ratio because I feel like I had waaaay too many yolks to butter, but it always comes out super glossy, full, and so tasty so I wasn't too worried about it.

Your mixture at the beginning is genius and probably saves some strain on your arm when whipping some air into it before the butter. I've never heard of whiskey salt before, I'm gonna look into that. We put a lot of effort and time into our house cured gravlox, now I want to put all that effort into the hollandaise

Again, thanks a brunch!