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[-] Gnugit@aussie.zone 6 points 18 hours ago* (last edited 10 hours ago)

Try whisking harder and pouring slower to achieve an hollandaise that isn't split.

If you whisk by hand then twist a kitchen towel into a diagonal tube and make a ring on the bench with it to hold the bowl so you can whisk harder.

Also, don't overheat it when keeping it at temp. Normally just leave it sitting over a pot of warm water or on top of an oven with a barrier to keep the direct heat off it.

[-] MedicPigBabySaver@lemmy.world 1 points 16 hours ago

I don't cook. But, ty for the advice.

[-] yakko@feddit.uk 4 points 18 hours ago

I love a Benedict, that sauce is hard to get right. I gave up after a while, always turns out grainy.

[-] LORDSMEGMA@sh.itjust.works 4 points 18 hours ago

I've had some luck doing it in the blender

[-] yakko@feddit.uk 3 points 16 hours ago

I bet my old immersion blender could do it. Had to get rid of it when I moved. :(

[-] MedicPigBabySaver@lemmy.world 2 points 16 hours ago

Yeah, my GF has tried a couple times.

this post was submitted on 28 Sep 2026
45 points (100.0% liked)

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