I failed in my attempt to whip up a quick hollandaise sauce last night. I thought I could make it work in a similar manner to the lemon curd recipe (which I am fairly confident with now), using the slow cooker to keep the temperature low enough to avoid curdling but high enough to encourage setting.

Alas, after the best part of an hour of stirring, I had to admit that, rather than a rich creamy sauce I had indeed created a lemony, buttery curdle. Never mind – that just means I need to try it again and see if I can get things right.