I was a cook at a cafe recently that was buying in Hollandaise. I started making the sauce from scratch following the same basic procedure each time but got varying results. sometimes the Hollandaise would be too thick; more like a butter spread than a sauce. Then, for a real long stretch right up til I got my current office gig, the stuff wouldn't thicken at all and just stayed runny.
This is the procedure i followed every time:
- Melt half a pound of butter in the microwave
- Carefully separate 2 eggs
- Add egg yolks to blender and blend until aerated
- Add capful of white vinegar
- Add pinch of salt
- Slowly add melted butter
What changes should I make to this procedure so my Hollandaise will come out perfect every time? What factors were likely for causing the failed (too thick or not thick at all) batches? And how does the temperature of the liquid butter factor in?
No offense intended to any food purists, but I'm not interested in answers that feature whisks and/or double boilers. Answers featuring blenders/food processors only please. Thank you!