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My big batch of hollandaise split right before a 60-cover brunch rush
It happened last Sunday morning, about 10 minutes before the doors opened. I was trying to hold it warm in a bain-marie and it just went grainy and oily. I had to start over from scratch with a fresh pound of butter and a dozen egg yolks. I kept the new bowl over a towel on the counter and whisked in the melted butter way slower than usual, almost drop by drop at the start. It held perfectly for the whole service. Anyone have a better trick for keeping a big batch stable on the line for a few hours?
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lindaj116mo ago
Ever try adding a tiny splash of hot water when it starts to look greasy? I've saved a breaking hollandaise that way. Just a teaspoon at a time while you whisk hard, it can bring it right back. For holding it, I keep mine in a thermos instead of a bain-marie. The steady, dry heat works better than steam, which can sometimes cook it further and split it.
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iris_adams6mo ago
My grandma's old cookbook has a note about the hot water trick, dated 1972. It's the same idea as fixing a broken sauce, you add back just enough of the simple thing to bring the complex thing together. I see it everywhere now, like when my wifi acts up and the fix is just unplugging the router for ten seconds. @paigem76, it feels like those small, patient fixes are always better than starting over in a panic. Keeping it simple usually works.
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