When I worked I’m a kitchen, we made holandaise by melting a pound of butter in a microwave and slowly pouring it into a blender with a dozen yolks. (Obviously lemon juice etc after)
But I don’t have a blender. So I tried putting the yolks in a sauce pan over low heat and adding room temp butter slowly, by the knob, and letting the heat melt it and whisking (with a fork) to emulsify. And it worked. Kind of. It emulsified just fine, but it was loose. I’ve tried three different times and it’s just loose. I seem to remember doing it that way before and it working. What am I doing wrong?
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