- Joined Feb 16, 2014
Hello I just made a hollandaise sauce. The recipe I used is below. I made it twice because it split the first time because the eggs scrambled lightly. Anyway It was really nice. I didn't have tarragon vinegar so I added clear vinegar to it and then added some dried tarragon to it. The only problem was it was a bit to thin. Not to much but slightly. It was possibly because the eggs hadn't been whisked on the heat for long enough but I was worried about them scrambling. Also I added to butter of the heat like the recipe said but I watched a Gordon Ramsay video and he said to add it on the heat. I let the butter call slightly again to stop the eggs form scrambling so it was a little bit colder than I would have liked. Would it be better to add the butter on the heat?