Originally Posted by Cooking Goddess
I never knew hollandaise sauce was supposed to be hard to make when I first made it. My Mom's old Betty Crocker "New Picture Cook Book" (c. 1961) said it's just a bit tricky since it's not thickened with flour. OK, I can do that! Their two rules: Keep the heat really low and Stir briskly all the time. Three ingredients, less than 10 minutes, and leftovers reheat fine with a splash of water added. My biggest problem is trying to remember to use up the leftover egg whites.
I realize that some of us consider things like hollandaise to be only a bit tricky. But keep in mind that until about three months ago Mrs. K's idea of cooking was putting hot dogs in the microwave. That was when I broke my ankle and she stepped up to do most of the cooking while I recouped.
So I thought her hollandaise was quite an accomplishment. In the past, she would've preferred to reach for a pouch of powdered mix than to separate and whip egg yolks by hand. She's become a lot more confident in the kitchen and seems to be having fun doing it. I think that's great!