Video: The Food Lab's Foolproof Hollandaise in 2 Minutes (seriouseats.com)
So I have used this technique successfully many times in the past... So what gives now? My hollandaise is super watery. Any thoughts? My understanding is that it is the yolk, not the butter, that thickens the sauce, so today I went with two yolks and was still met with the same results.
Thanks AskCulinary!
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