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Took me 3 tries to get my hollandaise right this morning
I was making eggs benedict for brunch service and my first two batches broke completely, wasted like a dozen eggs and a whole block of butter before I got it on the third try. I think my heat was too high on the double boiler, I usually cook it slower but I was rushing. How do you guys keep your hollandaise stable when the line gets busy?
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aaronf402d ago
Hot butter, not melted cold butter is key. And keep that water barely simmering, just little bubbles. If it starts to look thick, a splash of cold water brings it right back.
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