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post #1 of 2
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When I was in culinary school I saw a demonstration of the preparation of a hollandaise in which the chef actually brought this to a boil with out breaking it. Over the years I have tried numerous times to reproduce this but have never been able to.

Have you ever been able to prepare a hollandaise that can keep at this temperature?
post #2 of 2
Are you sure it was a hollandaise and not a beurre blanc? I've never been able to boil egg yolks unless making a sabayon with alcohol. The reason that works is that the boiling point of alcohol is lower than that of water and the alcohol burns off (or boils off) first.
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