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Finally got my hollandaise to stop breaking, turns out my butter was too hot the whole time
So I've been fighting with hollandaise for like 2 months at my brunch spot in Portland and it kept breaking on me every single time. Last week our sous chef watched me make it and just pointed at my butter saucepan and said "that's your problem right there", I was dumping butter in at like 160 degrees. I started letting it cool to room temp basically and whisking it in super slow, and I made 14 batches straight this week without one breaking on me. Kind of mad it took someone watching over my shoulder to catch it but hey, small win lol. Any of you got a trick for holding it during a rush without it turning to soup?
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logan_owens148d ago
Made the same exact mistake for weeks, my butter was way too hot and I just kept wondering why it kept breaking on me. Letting it cool down and drizzling it in slow fixed everything, now I just keep the bowl over warm water during a rush so it stays loose.
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terryallen8d ago
Oh man been there, so frustrating when it just keeps breaking on you!
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