I wonder if someone could give me some advice on where hollandaise can go wrong and split.
I'm kind of self taught on hollandaise and have always been able to make it at home OK. The problem is when I make it at home it is obviously made in a smaller quantity and I don't add as much butter as they say because that is just my preference. Obviously when I make it at work I have to make it in bugger batches and there is more chance of it splitting.
So just a few questions. When you add the butter to the hollandaise from what I gather the egg mix should be left warm. Is that right? I think mine split the other day because I took it of and got told to do something else and then came back to it and it cooled down to much. Also should the butter be warm when you add it?
Any other ways in which it might split? I know if I add the butter to fast it will.