But that's still more of a hassle than putting the carton of that yellow plastic liquid in the microwave for a minute and a half. People will prefer their slops and the farmer brings it right to you; what could possibly be a better life?
I don't even have an oven anymore; three induction hobs, air fryer (instant pot with the fry lid), rice cooker, bread machine.
I have really bad luck with kitchen appliances these last 10 years!
The original sauce is, in fact, a pain to make. However, it's not the 17th century any more. You can, with an immersion blender (which is not a particularly obscure piece of kitchen hardware), make it very easily. There's a bit of a knack, but only a bit of one, and if the sauce breaks you can just restart the emulsion with a new egg.
https://www.seriouseats.com/foolproof-2-minute-hollandaise-r...
The same basic technique can be used for mayonnaise and is even harder to screw up.
Instant _real_ sauce hollandaise as the stick blender creates a vortex that emulsifies it. No need to hand whisk it over a bain-marie at careful temperatures.
Can you link to evidence that countering assertions with assertions kills discussions? (This is sarcasm)
https://anonpaste.pw/v/db571281-c2b0-489e-b121-29959add1947#...
## Final Structure
**Sweet pastry**
→ **Almond cream**
→ **Homemade jostaberry jam**
→ **Small raspberries**
→ **Vanilla cream**
→ **Chantilly-lightened vanilla cream**
→ **Large fresh raspberries**
→ **Icing sugar**