Want to level up your skills? Let’s talk about the five mother sauces and beyond.
When working through the ‘five mother sauces’, one trick that saved my hollandaise is whisking the yolks with a teaspoon of cold water and a splash of vinegar reduction before adding butter — it gives a more stable, silkier emulsion. Do you hold it hot or make to order? If I’m slammed I’ll do a quick blender version, but the hand-whisked batch has better body and flavor.