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Vent: I found a weird trick for keeping hollandaise from breaking during a brunch rush
Last Sunday at the diner in Springfield, we had a 50-top walk in and my sauce kept splitting over the steam table. Out of pure panic, I grabbed a cold stainless steel bowl from the freezer and whisked the broken hollandaise over it. The temp shock brought it right back in about 30 seconds. It felt like cheating, but it saved the service. Anyone have a more legit method for high-volume hollandaise that doesn't involve frozen gear?
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mary_west3mo ago
Wonder if you could keep a small hotel pan of ice water nearby instead. Dunk the bottom of your sauce bowl in it for a few seconds while whisking. Does that give you more control than a full frozen bowl?
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torres.thea1mo agoTop Commenter
Dunking introduces water spatter risk which spencer782 is right to avoid with a dry frozen bowl.
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spencer7823mo ago
That ice water trick just adds more moisture risk near the steam. A frozen bowl is a solid heat sink you can pull out once.
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