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Finally got my hollandaise to hold for a full brunch service
It used to break after about an hour, but after watching a prep cook at The Foundry use a blender and clarified butter, I tried it. Made it at 7 AM and it was still perfect at noon. Anyone have other tricks for keeping sauces stable on the line?
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troy7686mo ago
Ever wonder if the type of lemon juice makes a difference? I had a batch go weird once and my old chef swore it was the bottled stuff. Now I only use fresh squeezed and my bearnaise holds way better, even if the kitchen gets hot. Something about the acid level maybe.
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mark_green6mo ago
Oh man, that tracks. My one attempt at bearnaise looked like sad soup. Pretty sure I used the bottled stuff from the back of the fridge.
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ericw936mo ago
My first bearnaise looked like I was trying to make scrambled eggs instead.
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