Quote:
Originally Posted by RickBomba
Are a beyyyatch. They need to be between 120-165, if even a little on either side, bam!
Some warm drawn butter can fix it, though...temper the broken sauce (1/3 of it) to the butter, then back into the broken sauce.
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Given the extreme health aspects of the hollandaise based sauces I probably make them once every 2-3 years!
Besides, on our friends freaking electric smoothtop stove I always manage to screw something up if I'm dinking. I hate that thing, in fact I hate all smoothtop stoves.
Thought using a double boiler with a heavy copper pan on top would help...but oh well, live and learn
Emulsion sauces seem to smeel fear...
-spence