I love Eggs Benedict, but I can't remember the last time I got it with a well-made Hollandaise Sauce at a restaurant.
There are versions at restaurants that use various packaged pseudo-hollandaise sauces ... but the real thing is harder to do.
The problem is that Hollandaise is fragile. This is an issue because if you hold the sauce behind the line at too high a temp, the eggs will scramble ... if you hold it at too low a temperature for too long, the sauce becomes unsafe (salmonella).
This means that to have it available properly ... you generally have to make it to order. And making it to order at time of service can be quite a task in a rush.
If you use a lot, it is possible to make a larger batch and then hold it at temp carefully and hold only for a certain length of time (then discard the existing batch).
It is possible to get it to be just a bit (but "just" a bit) less fragile (that is, heat tolerant) by using clarified butter in it ... though I think with some flavor loss due to the missing solids.
If it does scramble while being held at temp, one can try and recombine it with an immersion blender or whisk and an ice cube and then straining it ... or blending and then re-incorporating with fresh yolks (basically re-making the sauce). Simply straining does not necessarily bring the sauce back together though. In general, it's easier to just make it near time of service.
As far as what I, personally, will happily eat ... I don't mind if the sauce is held a bit hot and breaks ... still tastes good to me.
post edited by Sonny Funzio - 2015/02/04 13:05:50