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Took me 3 weeks to get my hollandaise to stop breaking every single service
Honestly I was ready to give up on it. I've been on the line at a spot in Sacramento for about 8 months now and hollandaise was the one thing that kept dying on me mid brunch. Turned out my issue was the pan was way too hot, like I was basically cooking the yolks before the butter even hit them. I started pulling the bowl off the heat every 20 seconds or so and whisking like crazy, and it held together for the first time last Sunday. Did 40 covers of eggs benny without one split batch and I actually felt like a real cook for once. Curious if anyone else had a sauce that took forever to click for them and what finally fixed it?
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cora84216h ago
felt like a real cook" over hollandaise? Congrats on the eggs, chef.
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