My hollandaise sauce kept splitting until I changed one thing

Lately, I see a lot of talk about getting classic sauces right. My hollandaise would fall apart every time I made it for brunch. I messed with the heat and whisking speed for weeks. Then I figured out the butter was too hot when I added it. Now I let the melted butter cool a bit before mixing it in. The sauce comes out smooth and stable every single time. Such a simple fix for a frustrating problem.

3 comments

3 Comments

ellis.cole3d ago

Used to blame the eggs every time mine broke. Your butter tip actually changed my whole approach, I started checking the temp with a cheap thermometer. Letting it sit for a full minute off the heat made all the difference. What temp do you aim for now?

jamesf412d ago

My mom cooked eggs every morning for like 30 years and never once used a thermometer... she just knew when the pan was ready by the sound of the butter. I get being precise but it's just eggs, not rocket science. If you mess up one egg, you can always try again. All this talk about exact temps and waiting a full minute off heat feels like overkill. I mean, who has time for that on a busy morning? It should be simple and fun, not a science project.

jason_henderson2d ago

Dude, same! I used to just sort of guess and crank the heat. Now I absolutely watch for 325°F on my little thermometer before the eggs even go in. That pause off the burner you mentioned is totally the secret step I was missing.