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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?

3 comments

3 Comments

spencer411mo ago

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

daniel_knight1mo ago

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

robert6426d ago

Honestly, Spencer I feel your pain on the gravy struggle. I had the same issue with mine for years, kept ending up with this gluey paste or straight up water. The thing that finally fixed it for me was making a proper roux first, cooking the flour and fat together for a good 5 minutes until it smelled like toast, not just dumping flour in at the last second. Once you nail that base the rest pretty much falls into place, at least that was my experience after wrecking like five holiday dinners in a row.