Update: My hollandaise finally stopped breaking after I changed one thing

I was getting so frustrated with my brunch service hollandaise splitting every single time. For about two weeks straight, I'd have to start over at least once a shift. Then I tried something my old chef in Austin mentioned once: I started using a metal bowl that I warmed up first with hot water. I dry it, then put it over a pot with just a tiny bit of simmering water, not boiling. I whisk the yolks and lemon juice in that warm bowl before I even touch the butter. It worked perfectly on the first try yesterday. Has anyone else found a different trick that works for them?

3 comments

3 Comments

avery_flores10h ago

Hey @nancy_king29, I feel that! My trick was just adding the melted butter way slower than I thought I needed to.

mileslane18h ago

Your kitchen doesn't hate you, you just need to control your heat better.

nancy_king2918h ago

Oh man, my hollandaise still breaks if I look at it wrong. Pretty sure my kitchen just hates me.