Stable Hollandaise

The author seeks a method to make a stable hollandaise-like sauce for his wife to use during early weekday mornings. He wants something convenient and pre-made, avoiding the need to freshly prepare it at 5:45 AM. He's explored using sodium citrate for cheese sauces with positive results, and is considering Xanthan gum as a potential emulsifier. He's also seen options using Greek yogurt but finds them unappealing. The author acknowledges his fondness for food snobbery but prioritizes practicality in this situation. He's looking for experiences stabilizing hollandaise with various emulsifiers. Alternatively, he welcomes suggestions for acceptable substitutes that are not hollandaise. The author wants something that will hold up to reheating. He's hoping someone can offer tips for a practical solution. His focus is on creating a delicious and convenient breakfast option. The author appreciates any practical advice.