Hollindaise and I do not mix. I made it right the first time and that was about it. The rest of the times I screw it up. First of all my bain marie was too hot so it cooked the eggs. Then the second time by butter sat for a long time so it cooled and therefore my sauce solidified. Butter is getting kinda expensive so..... is there any fool proof methods, new techniques, or most commonly made errors out there that I should know about. Besides the pre made packets of course.