"Andy Katz" > wrote in message
...
> I know, I ought to know this, but today's hollandaise came out right,
> bright and very light. Temp control was good (the owner wanted me to
> use glass because her last chef did and what the did was golden and
> don't even get me started ....). Asserting my independence I went back
> to metal.
>
> One odd thing was yolks breaking today. Three or four out of nine. The
> sauce came out quite good, but, as I wrote, lighter than it's ever
> been after adding lemon juice (but no water, wouldn't take it). Do egg
> whites lighten the hollandaise?

As in the other posted reply, Hollandaise uses yolks only.

The sign of fresh eggs is firm high-standing yolks. If they are "old" the
yolks get flat and often break. Whole eggs don't whip (hold air) well,
which is why a soufflé and many other whipped whole egg recipes call for you
to whip yolks and whites separately and then recombine by folding.