That time the hollandaise broke right before a 40-top brunch rush

It was a Sunday at the diner on 5th and Main, and I had 3 pans of hollandaise going. One second it was glossy, the next it looked like scrambled egg soup. I pulled it off the heat, whisked in a spoon of warm water and a fresh yolk from the walk-in, and it came back together in about 90 seconds. We got the order out late by maybe 4 minutes, but nobody complained. Has anyone else saved a split sauce that fast, or was I just lucky?

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patricia3859d ago

Was saving it that fast really a skill thing, or is it just about staying calm? I used to think once a sauce broke it was done for, no coming back, but your trick with the fresh yolk makes total sense now. Honestly, that little trick just changed how I look at fixing sauces mid-service, so thanks for sharing it.