- Joined Sep 29, 2002
I made my first hollandaise last night. After i finished encorporating the butter, the sauce was only slightly warm so i put it back on the bain marie to heat up for serving. All was good until it broke suddenly. Did i heat it up too much? It also didn't taste very good when it was still together. I have never had hollandaise sauce so i had nothing to compare it to, maybe it is better on food. I read a recent thread about hollandaise and it helped, but i just want to know if I heated it too much.