So about 5 years ago I "developed" a recipe for sous vide hollandaise that was super easy and worked every time without fail. I'd set the sous vide to 150°, put the butter in a mason jar and set it in the water until it melts. Remove and add the yolks (two per stick), splash of lemon juice, and a dash of cayenne, give it a good shake then place back in the bath for at least one hour. Take out and hit it with a stick blender and bam! Delicious and easy.
And yet for the last year it doesn't work anymore. I've tried it about 6 times and it will not thicken or emulsify. I've even tried adding a little ground mustard to help and nothing.
Any advice on what to try? I do also replace some of the butter with some smoked garlic tallow I make and I can't remember if I always did but I wouldnt think that'd make a difference either way. It's the same mason jars, same blender, same sous vide, same brand of butter, only thing that changed is the house I'm cooking in and surely the house isn't causing it.
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