Warning: I spent 3 hours trying to get a perfect hollandaise emulsion in a humid kitchen yesterday

The humidity kept breaking my sauce, and I finally got it stable after switching to a double boiler setup instead of direct heat, so has anyone found a better fix for high-humidity days?

3 comments

3 Comments

tara74525d ago

Try adding a tiny bit of cornstarch slurry to the warm water trick for extra insurance.

iris8731mo ago

Double boiler is the move for sure. I also add a tiny splash of cold water if it starts to look greasy, seems to help it come back together.

harper_wright1mo ago

Ever wonder if the water temp matters? I've found that using warm water instead of cold actually prevents the greasy split in the first place. It just blends smoother from the start.