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Overcoming the hollandaise curdle hurdle
When making a hollandaise sauce, what should one pay particular attention to in order to avoid the sauce from curdling? And what have you found saves the sauce once it does curdle?
2 Answers
my top tips: make sure you don't have the heat too high. Be patient, the sauce will come together.
I've struggled with this a lot, what I've found works is to cut the butter into small blocks and add the blocks one at a time so that they melt faster. I also always fill the basin with cold/ice water and if the sauce curdles I put the bowl into the ice and as my mom always says "whisk the hell out of it".
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