I was watching a food show and the feature restaurant made hollandaise as I've never seen it done before.
The chef used a 1 litre (4 cups) plastic container of eggs, added cold water and vinegar to them in a bowl and whisked "until you can't see the water anymore." The volume increase was huge. Then he added 250ml (1 cup) of melted butter, whisked it in and finished with lemon juice.
This seemed like a really weird method, not to mention the unconventional ratio of eggs to butter.
Ever seen anything like this?