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The original was posted on /r/askculinary by /u/Stokehall on 2023-09-18 21:12:30.

Hi, new here so sorry if this isn’t well posted.

I don’t know how best to explain but I often do a gratin dish of mixed fish, a jar of hollandaise sauce and breadcrumbs then baked in the oven for a while.

I want to make the hollandaise sauce myself but I want to know if I need to adapt it to cope with the oven baking temperature without splitting? A chef once gave me this recipe and he definitely made it, but unfortunately he passed away last year so I can’t ask him the secret.

Would greatly appreciate any suggestions you all have. Thanks