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Homemade Bernaise Sauce

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Homemade Bernaise Sauce

tzakiel | | Aug 16, 2011 11:46 AM

Dumb question - I can make a beautiful bernaise sauce, perfect consistency and flavor. But when I put it in top of a hot steak, it runs all over the place and turns into yellow water. How should it be served with hot food? Should it be served on the side? Or is it just still not thick enough?

I have a similar problem with applying hollandaise to warm broccoli.

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