Vent: The great hollandaise disaster of last Thursday

I was doing a simple brunch service at The Morning Cafe and my hollandaise broke. I tried everything, even a double boiler trick from an old cookbook, but it took a full 45 minutes to get it back. Has anyone else had a sauce just refuse to come together like that?

2 comments

2 Comments

noahchen15d ago

That beurre blanc story hits hard. Sauces have a sixth sense for bad timing. I swear they wait until the protein is resting to split, leaving you with no time to fix it. My worst was a broken cheese sauce for a 40 top's mac and cheese during a dinner rush. Had to start from scratch with the tickets piling up. It's the worst kind of kitchen panic.

hugo5016d ago

Oh man, that reminds me of a beurre blanc I tried to make for a date night. It seized up into a greasy mess right as the fish was done. I ended up serving dry salmon with a sad lemon wedge, and we ordered pizza.