Finally nailed my hollandaise after 6 weeks of trying

Worked brunch at a spot in Portland and kept splitting my sauce every Sunday. Yesterday I stopped rushing the butter and it came out perfect on the first try. Anyone else struggle with heat control on egg dishes?

2 comments

2 Comments

jessicaw1116d ago

Yep rushing the butter was my issue too, low and slow is the secret.

the_miles16d ago

Learned that after my third burnt batch, still ate em though.