Found a trick for keeping hollandaise from breaking during brunch rush

I used to lose at least one batch of hollandaise every Sunday during the 11am scramble at my spot in Austin. Problem was the heat gun on the steam table would push it right past the danger zone. So I started holding the butter in a separate squeeze bottle and drizzling it into the yolks while I kept the bowl low. Basically I make the base on the flat top with just a little heat then finish it away from the burner. It's not faster but I haven't tossed a single batch in 6 weeks now. Anybody else find a weird workaround for a sauce that always breaks?

2 comments

2 Comments

hill.hugo16d ago

Six weeks isn't a test, real hollandaise survives a full brunch season without babying it.

john43016d ago

Dude exactly, I had to babysit mine for two months before it finally behaved.