I'm certainly not an expert but surrender seems to be in all the basic strategy tables that I've seen. Perhaps you're thinking of insurance? (Which, as I recall, is as you say; never take it except in conjunction with some fairly advanced counting schemes.)

And the 5:4 vs. 3:2 is especially bad for the player because the blackjack payout is a "freebie"--i.e. the player doesn't need to make the correct move in order to get it. (Unlike surrender, for example, which is also pretty scarce in Vegas these days.)

Although it's not the traditional way of doing it, I always make it using a blender. I've always had it come out fine.

1/2 cup (1 stick) butter
3 egg yolks
2 tbs. lemon juice
1/4 tsp. salt
Pinch of Cayenne Pepper

In a small saucepan, heat butter to bubbling but do not allow it to brown (or melt in microwave). Put egg yolks, lemon juice, salt, and cayenne into a blender. Cover and turn motor to high. Immediately remove cover and quickly add the hot butter in a thin but steady stream. Once all the
butter has been added, stop the motor. (It should have thickened sufficiently; if not, give it a little more blending but not too much.) Makes 3/4 cup of Hollandaise Sauce, sufficient for about four servings. For larger quantities, use 4 egg yolks, 1 cup of butter, and 4 tablespoons of lemon juice.

Serve immediately or keep warm over, but not touching, boiling water.