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Shoutout to the new sous chef at The Blue Heron for fixing our hollandaise
For months, our brunch service was a mess because the hollandaise kept breaking. The new sous, Maria, came in and showed us her method of using a double boiler set to exactly 140 degrees and clarified butter warmed to 110. The difference after one Saturday service was night and day. Has anyone else found a specific temperature control trick that saved a classic sauce?
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jamesroberts13d ago
My old place just used a blender, worked fine every time.
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dixon.iris13d ago
Wait, is it actually worth spending a ton on a fancy machine? I get what @jamesroberts is saying, a blender did the job for years at my last apartment too. People make it sound like you need some lab grade equipment just to make a smoothie. Unless you're running a juice bar, maybe we're overthinking it.
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