When making a hollandaise sauce, what should one pay particular attention to in order to avoid the sauce from curdling? And what have you found saves the sauce once it does curdle?
my top tips: make sure you don't have the heat too high. Be patient, the sauce will come together.
I've struggled with this a lot, what I've found works is to cut the butter into small blocks and add the blocks one at a time so that they melt faster. I also always fill the basin with cold/ice water and if the sauce curdles I put the bowl into the ice and as my mom always says "whisk the hell out of it".
