Hollandaise is no joke, what am I doing wrong?
I have a double boiler setup, but is it necessary to use a whole stick of butter if I'm just making one portion? I used two egg yolks, and 1/2 stick of some Presidente butter. I skimmed off as much of the solids from the melted butter as I could. But some basic direction would be well appreciated from the Food52 cult.
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Years ago (like about 35), when I was first dating my husband, I went to dinner at his house, and he said, "We're having asparagus. You can make the hollandaise." I whisked away with just a bowl and a fork, thinking, "Does he just expect all his dates to be able to make hollandaise?!" Amazing that we married, but it really was a pretty good dinner.