Showerthought: a $2 squeeze bottle stopped my broken hollandaise for good

I was tossing batch after batch of hollandaise during Saturday brunch at my spot in Portland, sometimes 4 in one morning, all clumpy and greasy. A line cook who used to work garde manger showed me to ditch the whisk and build it in a squeeze bottle, adding the warm butter in three slow pours and shaking hard between each one. First try it came out glossy, and I have not lost a batch in 3 weeks. Now I keep two bottles going so one never breaks mid rush. The whole thing takes 90 seconds instead of standing over a double boiler. Anyone else build their emulsions in a bottle, or am I late to this?

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