# Holding Hollandaise Sauce **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [July 27, 2025, 11:56pm UTC](https://boards.straightdope.com/t/holding-hollandaise-sauce/1021411 "2025-07-27T23:56:27Z")\ **Posts on this page:** 1\ **Showing post:** 38
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [July 28, 2025, 4:14pm UTC](https://boards.straightdope.com/t/holding-hollandaise-sauce/1021411/38 "2025-07-28T16:14:50Z")
Yes, I recall that. My ex-husband (not to be confused with my late husband) lived in AK for quite a number of years and loved it. He always wanted to get back there. FWIW, I consider Alaska the West Coast – although I suppose an argument could be made that it can be the South and East Coast, too. And now we’re far afield of the OP’s question and should probably carry on any further discussions in a more general thread like this one: > [@Any cooking method or food type you have always struggled with? Maybe we could start an advice column here!](https://boards.straightdope.com/t/any-cooking-method-or-food-type-you-have-always-struggled-with-maybe-we-could-start-an-advice-column-here/1021425): > > I flatter myself that I’m a pretty good cook and certainly enjoy it. But DAMN I just cannot make mayonnaise. It splits and disintegrates to liquid every single time. I’ve tried whisking by hand, pestle and mortar, blender, food mixer, Kitchen Aid, you name it. I’m now banned from making it by my wife after I went through 18 eggs trying to make it again and again. So any advice on that would be appreciated. What about you? What would you like to be able to make but just can’t crack? Maybe the gr… --- _[View the full topic](https://boards.straightdope.com/t/holding-hollandaise-sauce/1021411)._