A customer's comment about my hollandaise sauce made me rethink everything

I was working the brunch shift at a hotel in Portland when a regular told me my sauce was 'good, but a bit heavy, like the old French places.' I realized I'd been using cold butter cubes for years, making it thicken too fast. Anyone have a better method for a lighter emulsion?

3 comments

3 Comments

the_olivia2mo ago

Totally get that. I had the same problem with my own hollandaise for ages. Switched to clarified butter, just warm, not hot, and it made a world of difference. Drizzling it in slower than you think you need to helps keep it light. That old school method really does weigh it down.

noah9172mo ago

Yeah @the_olivia, I read that about clarified butter too.

bell.taylor1mo agoMost Upvoted

Honestly, I've never had issues with the regular butter method. Maybe it's just about the whisking speed?