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?

3 comments

3 Comments

noahchen1mo 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.

caseyw1227d ago

Kitchen panic" is right. My version of that is when I try to get fancy and make a pan sauce after searing a steak. It always breaks the second I look away, and I'm left pouring hot butter grease over my plate. I call it my "last minute regret sauce." At least ordering pizza is a solid backup plan.

hugo501mo 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.