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contest BEGIN! The Dual Burger Duel

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Give it a shot the same ingredients but blend the yolks first by themselves, thin stream the oil to them while blending, then add the vinegar and whatnot after you get a good emulsion. Temperature shouldn't be a factor. Oh and a dash of MSG. Those Japanese love their Umami

Forgot to add less fat/oil can mean thinner emulsion, all about ratio of water binding to fats. When I want a thinner hollandaise I cut down on melted butter amount
 
Oops... Color wheel mistake!

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Ashen said:
Give it a shot the same ingredients but blend the yolks first by themselves, thin stream the oil to them while blending, then add the vinegar and whatnot after you get a good emulsion. Temperature shouldn't be a factor.
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In a few I'll take a last crack at it ...

Plan B burger was initially Plan A burger - so I'll pivot without many fux if need be ...
 
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