I've had someone explain to me how to make a proper Hollandaise and Bearnaise years ago and you just have to see it once. Here it goes TMX style (similar to the 'my arm and wrist is killing me' style).

2tbs white wine vinegar
2tbs water
1 sjalot, minced
5 white peppercorns, crushed
4 egg yolks
250g (about 8 ounces) clarified butter, melted
pepper, salt, cayenne pepper

1. First you make a gastrique by boiling water, vinegar (equal quantities), crushed white peppercorns and sjalots until reduced by half. Or just use lemon juice with a bit of water!

2. Then you ad this with the egg yolks to the TMX and set it to 70C (160F) at speed 3-4 with the butterfly. After a couple of minutes the yolks are fluffy and have thickened. Kill the heat! In the kitchen you would put your pot with yolks away from the heat source.

3. Let the yolks cool down a bit and start adding the butter in a steady stream while you let the TMX mix at speed 3-4 (like mayonaisse).* Season with pepper, salt and cayenne. This should give you a perfect Hollandaise.

The trick is to first make a, sort of, sabayon base, kill the heat and after that add the clarified (!) butter slowly like making an aioli.

* To make clarified butter you heat butter in a pan until it start to break down and is quite warm. Pour it into a bowl and after a couple of minutes you can remove the solids from the top and pour the rest into another bowl, while leaving the sediments on the bottom of the bowl behind.

I made butter and it is delicious. Never knew it was this simple. The one thing is I used pasteurized cream from a large commercial manufacturer (i.e. supermarket stuff), and will look in my area for some fresh farmer's unpasteurized cream, which probably make the butter extremely delicious.