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Vent: fixing a broken hollandaise took me 4 hours last Saturday
I kept splitting it because I was adding butter too fast, then I finally realized a cold whisk and a warm bowl were fighting each other. Switched to a pot with hot water on the side, took 12 minutes total. Has anyone else had a sauce that just refuses to cooperate no matter what you do?
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danielh811mo ago
...and that right there is why I refuse to make hollandaise for anyone but myself anymore. One time I spent a whole Sunday morning trying to fix a broken sauce for a brunch thing with friends. I must have gone through a whole stick of butter just on failed batches. Finally I gave up, dumped it all in the blender with a splash of hot water, and it came together in like thirty seconds. Now I just tell people I'm "modernizing" the recipe when they ask why it's so fast. The weird part is now I almost miss the drama, like the chaos was half the fun of cooking it. But no, I'd rather have my mornings back than feel like a mad scientist in the kitchen.
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