Fixing a broken hollandaise took me an hour yesterday

The emulsion kept breaking no matter how slowly I added the butter. I had to start over twice before realizing my clarified butter was way too hot. Anyone have a good temperature range they stick to?

2 comments

2 Comments

kim.charlie9d ago

Too hot is the killer. Keep it just warm to the touch, not hot.

wood.noah9d ago

Found that a little heat actually helps it come together for me.