I finally understood why my hollandaise kept breaking every Sunday brunch.

Had a crazy busy week at the bistro. Did 200 covers on Friday alone. My sauce would split every single time I tried to batch it for service. My old chef in Denver always said 'low and slow' but I was rushing. Thursday, I tried holding the bowl over a pot of water that was just steaming, not boiling. Whisked for a solid seven minutes straight. It held perfectly for three hours on the line. Turns out I was just using too much heat. Anyone have a different method for keeping it stable during a long rush?

2 comments

2 Comments

finley7773d ago

What about adding a tiny splash of hot water at the end?

jake_hall883d ago

Oh man, the classic Sunday brunch hollandaise panic. Been there, felt that deep fear when it starts to look like scrambled eggs. Your old chef was right, but man, seven minutes of whisking over steam sounds like a workout for your sauce arm. Guess the secret ingredient was just patience, and maybe a sore shoulder.