Professional Cookery Exam Prep | United Kingdom

When preparing a classic hollandaise sauce, what is the most crucial step to prevent the sauce from curdling?

Whisking the egg yolks vigorously over high heat Adding the clarified butter all at once Controlling the temperature of the bain-marie and gradually incorporating the butter Using cold clarified butter

Correct Answer:

Controlling the temperature of the bain-marie and gradually incorporating the butter

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