Finally nailed my hollandaise after a year of it breaking on me

I used to make it in a big metal bowl over a pot, and it would split half the time, especially during a busy brunch shift. About two months ago, I started using the blender method my friend showed me, with just a splash of hot water at the end to bring it together. It's foolproof now and saves me a solid five minutes per batch. Has anyone else found a kitchen trick that saved a classic sauce for them?

2 comments

2 Comments

alice9911h ago

My buddy's gravy was always lumpy. He uses a whisk and a cold pan now.

wood.andrew4h ago

It's funny how often the "proper" way to do something is just the hard way. Finding a simpler method that actually works feels like a small win against the world's pointless rules.