I finally got my hollandaise to hold for service without splitting

I mean, I always struggled with it breaking during a busy brunch shift at the cafe. I started blending in a single ice cube right at the end, like a chef in Portland showed me. It cools it just enough to stabilize it for like, two hours on the line. Has anyone tried something similar with other egg sauces?

2 comments

2 Comments

kevin_sullivan1mo ago

That ice cube trick saved my bearnaise last Sunday.

spencerw721mo agoTop Commenter

Remembered my buddy Dave trying that trick last month. He was making hollandaise for brunch and it totally split on him. He dropped one ice cube in and whisked like crazy. It came back together just long enough for him to serve it over the eggs.