I made Hollandaise (yes Mom loves those eggs benny) in my Kitchenaid with PERFECT results: I whipped the yolks, lemon juice, water,and salt until thick and creamy- "formed the ribbon". Then I whisked them by hand over simmering water (still in the mixer bowl). It used far less elbow grease because they were already at the right consistency, they just needed to get hot. Then I put them back on the mixer and poured in the butter which I had microwaved in my pyrex measuring cup. Then I covered the bowl with Press and Seal (which rules btw), put it back on the water with the flame off while we ate our fruit plate, and it was, as previously mentioned, perfect! Try it next time.