My name is Gary Torrey. I bought Moon’s Kitchen, a small breakfast/ lunch cafe in downtown Boise, on July 1st, 2012. I immediately began upgrading the quality of the menu items…as the menu items were below my standards. We began making our own hash browns, jams, country gravy, etc. With these changes, we were now on our way to becoming a good choice for an excellent breakfast place in Boise. That is except for Eggs Benedict. I was finding myself unable to produce a good, consistent hollandaise. So with that came the lack of confidence the servers had to recommend our hollandaise items to our guests. We sold only 5-7 orders a week. About 2 months into our new venture I had a guest return an order of Eggs Benedict, I had had enough and immediately voiced my decision to eliminate that menu item from our menu. A server over heard me and came back to my office and said “You can not take Eggs Benedict off the menu or you will not be a Breakfast Restaurant”. I was extremely frustrated! I stood outside my office with my arms crossed in defeat. It was at that moment God spoke three words over me so clearly “HEAT THE BUTTER!”.
After weeks of heating the butter, melting containers and having to clean up melted butter messes throughout the kitchen I was beginning to wonder how is this going to work. The worst part was the looks I was receiving from my employees, you know that you’re crazy look! Regardless, I persevered and finally once I heated the butter to over 307 degrees the magic happened, perfect Hollandaise! I was elated, the beast was conquered, but I had made way too much! That is the birth of the Hollandaise Hero. Now, with great confidence, I believe, the world of culinary professionals can provide their guests with the absolute best and most consistent Hollandaise and Bearnaise sauce using their own personal recipes. Moon’s Kitchen now sells between 200/300 Egg Benedicts a week while surpassing our guest expectations every time. The Hollandaise Hero not only makes creating Hollandaise and Bearnaise sauce a pleasure, but it also saves labor hours/cost and also wastes cost. With the Hollandaise Hero restaurants will be able to confidently make 40 plus portions of the highest quality Hollandaise or Bearnaise consistently that can last for days. Give it a try!
The Hollandaise Hero works by taking 90 egg yolks are kept at 38 degrees while the clarified butter is to be heated somewhere between 307 and 345 degrees. The egg yolks are then placed in a 4.5 quart Kitchen Aid mixing bowl along with recipe ingredients and incorporated for 2 minutes using level 2 mixer speed. Let the yolk mixture rest until the clarified butter is at the required temperature. After ensuring that the clarified butter is between 307 and 345 degrees, begin infusion by turning on the mixer to level 2 and pouring the heated butter into the egg yolks.
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Hollandaise Sample Recipe
For 90 eggs; egg yolks
6lb of butter, clarified/purified
2 fresh squeezed lemon
2 tablespoons whorschestier
2 tablespoons cholula hot sauce
2 teaspoons salt (to taste)
Bearnaise Sample Recipe
To create Bearnaise simply add your Tarragon reduction to the appropriate amount of Hollandaise sauce.
Interested in Hollandaise Hero?
Order the Hollandaise Hero today and create the Best Hollandaise and Bearnaise of your life! Guaranteed.
About Hollandaise Hero
You can view our full list of step by step instructions by visiting our FAQ page.
Yes it is, in every way. It works with your recipe, just be prepared, your recipe will turn out better in every way using the Hollandaise Hero.
The introduction of superheated clarified butter to the egg yolk mixture binds the ingredients into one cohesive product that will not break. This allows the product to be used days after it was made. The only exception is freezing the sauce, freezing the sauce leaves it unusable.
Never 86 Hollandaise, No wasting your Hollandaise! Using the Hollandaise Hero enables the user to store the Hollandaise sauce for days, eliminating waste, and always have Hollandaise available for guest. No more throwing Hollandaise away after a service, simply portion and refrigerate! One portion of Hollandaise cost 75 cents per portion, you will be putting money in your company’s pockets instead of in the garbage can.
It literally takes less than 5 minutes to create 40 plus 3 ounce portions of perfect Hollandaise that will not break. It eliminates fixing or remaking sauce during service. Table service will never be interrupted due to Hollandaise sauce failure. Ticket times will speed up considerably and be more consistent. Make Hollandaise once before service instead of 3 or 4 times during shift. Send your prep person home early.
Using your recipe the Hollandaise Hero allows you to totally customize the thickness and creaminess so that your Hollandaise will hold on your eggs until it is eaten by your Guest even minutes after being dished up. Hollandaise Hero Hollandaise will never make your English muffin soggy or run through your asparagus onto the plate. You and your guests are in for a treat.