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The trick that fixed my hollandaise breaking every time
For months I kept having hollandaise split on me during brunch service. I tried whisking faster, slower, different heat levels. Nothing worked. Then a saucier in Denver told me to start with cold butter cubes straight from the fridge instead of room temp. I thought she was crazy but tried it on a slow Tuesday. Now my hollandaise holds steady for almost 45 minutes on the pass. Has anyone else found a weird butter trick that changed their sauce game?
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grant15512d ago
Huh, that's wild. So do you just throw the cold cubes in all at once or add em one by one like normal?
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tessaperry12d ago
All at once, like I'm playing ice cube roulette with my drink. Gotta keep things exciting, you know?
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