If the hollandaise gets too cold and splits, heat the butter before adding more. If it overheats and splits, add an ice cube.

At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt. If you cannot watch the sauce for a 3- to 4-hour stretch, you can turn off ...

However, I've factored in observations from an extensive career working in restaurants and kitchens, seeing which dishes customers love, and which ones fail ... hollandaise is a key element in the ...

Reduce the heat to the lowest setting, until the water is barely simmering: there should be no bubbling ... Whisk the hollandaise until smooth. If you want your sauce a little thinner, whisk ...

And we have a major advantage -- there's no single platonic idea of a perfect fried egg ... If the thought of poaching a bunch of eggs to perfection while trying to ensure your homemade hollandaise ...

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At first glance, making hollandaise sauce can look tricky but it is completely achievable if you follow a few tips. Like mayonnaise, hollandaise is an emulsion and requires the drops of fat ...

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