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Had a customer complain my sauce was too thin. Changed my whole approach.
About 8 years ago at a small place in Portland, a regular told me my hollandaise was 'more like a soup than a sauce.' I was pretty defensive at first, but I went back and watched my technique. Turns out I was rushing the emulsion and not letting it thicken properly off the heat. I started taking it slow with the butter and now I whisk in a little cold water at the end to lock it. Anybody else get a critique that stuck with them for years?
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jakewhite25d ago
Dude, that cold water trick is interesting. Do you think it actually changes the texture or just keeps it from breaking as fast?
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west.alice25d ago
Right, but does the cold shock actually firm up the outside or is it just stopping the carryover cooking so it doesn't get mushy? I've seen people swear it makes a crust better but I'm not sure if that's placebo.
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