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Spent an hour trying to get a smooth hollandaise before I realized my butter was too hot
I was rushing a brunch service and kept getting broken sauce, which was driving me nuts. The fix was just letting the clarified butter cool to about 110 degrees before streaming it in, took maybe 5 extra minutes total. Anyone have a different trick for a quick, stable hollandaise?
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joseph_kim7mo ago
Actually rushing is the only way to get it right, you just have to commit. Hot butter blends faster and the sauce sets up quicker on the line. Letting it cool down just adds another step when you're already in the weeds. If your emulsion breaks, a splash of cold water and a hard whisk fixes it faster than waiting for butter to cool.
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seth_singh207mo ago
But is a broken sauce really a kitchen emergency worth all that stress?
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ruby_henderson367mo ago
My first kitchen job taught me to keep a small metal bowl of ice water next to the stove for exactly this. The splash fix works, but adding that cold water too fast can shock the fat and make it grainy. It's a feel thing, not a rush thing. Sometimes slowing your whisking for a few seconds lets everything come together without forcing it.
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william_harris6mo ago
Ruby's ice water trick is smart for control, but Seth's question sticks with me. If a broken hollandaise isn't an emergency, what actually is one on the line? Is it just about getting food out fast, or is it about the quality of what leaves the pass? Joseph's rush method might save three minutes, but does the customer taste the difference in a grainy sauce?
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