Generally speaking sauce recipes can be scaled pretty easily. Restaurants all across the world do so every single day.
The most important indicator are the wisps of steam. That indicates the sauce is approaching the heat threshold. Cooking bearnaise this way requires focus and good observational skills but otherwise isn't difficult.
Note that cooking bearnaise directly on the stove (no double boiler) is standard for restaurants. Restaurant line cooks don't have the time to spend half an hour babysitting a double boiler when the sauce can be made in less than 10 minutes over direct heat.
For the average F52 cook with the average array of pans and average stovetop, this recipe will probably scale up to a dozen egg yolks before logistical matters come into play.
/2160b849-cce3-4d78-85a7-ee63b2668ded--2018-0817_easier-bearnaise-sauce-final_3x2_Julia-Gartland_106.jpg)
1 Comment
The most important indicator are the wisps of steam. That indicates the sauce is approaching the heat threshold. Cooking bearnaise this way requires focus and good observational skills but otherwise isn't difficult.
Note that cooking bearnaise directly on the stove (no double boiler) is standard for restaurants. Restaurant line cooks don't have the time to spend half an hour babysitting a double boiler when the sauce can be made in less than 10 minutes over direct heat.
For the average F52 cook with the average array of pans and average stovetop, this recipe will probably scale up to a dozen egg yolks before logistical matters come into play.
Best of luck.