No More Blender Hollandaise

Bittman writes, "Once a challenging sauce to make, hollandaise became a breeze with the invention of the blender; there's little reason to make it any other way." The 75th-anniversary edition of JOC counters: "Easy but less flavorful and paler in color than handmade hollandaise." Color and flavor may constitute "little reason" but for me they're reason enough. I'd also add control and consistency to the gloss of Bittman's "little reason." This post with thanks to Christine for opening my eyes to JOC and appreciation of Kenny's raised eyebrow-- "When I spent a day in the kitchen at Harvest, they didn't use a blender to make hollandaise to fulfill a diner's off-menu request..."