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I finally learned why my hollandaise kept breaking after 5 years in the kitchen

I was watching this old French chef on YouTube last night, he was from Lyon and had this really thick accent. He said most people heat the butter too fast and that's the real secret - you gotta let it come up slow, like almost too slow, and whisk constantly. I tried it this morning for brunch service and my sauce held for 3 whole hours without splitting. Has anyone else found a random trick that totally changed a basic recipe for them?

2 comments

2 Comments

matthewh2824d ago

Nah, I disagree. Hot butter emulsifies better for me.

the_tara24d ago

Butter's never the problem in my kitchen, it's my patience that melts first.