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Finally got my hollandaise to hold for a full brunch service

I kept having it break right when the rush hit, every single Saturday for like three months. The trick was warming the bowl over a pot of water, not directly on the flame, and adding the butter way slower than I thought. It took me about twelve tries to get the timing right. Anyone else have a sauce that gave them that much trouble?

2 comments

2 Comments

spencer4112d ago

My gravy was a total disaster last Thanksgiving, I swear I went through two bags of flour.

daniel_knight13d ago

My bearnaise was the same, just had to keep the heat super low.