TIL a failed hollandaise at brunch taught me more than culinary school did

Last Sunday during brunch service at the bistro where I work in Austin, my hollandaise broke right in the middle of a rush with 12 tickets hanging. I had already whisked 6 egg yolks with butter and it turned into this greasy, curdled mess because the bowl got too hot. Instead of dumping it, I grabbed a new bowl, added a teaspoon of cold water, and slowly whisked the broken sauce back in drop by drop. It came back together in about 90 seconds and I finished all the eggs benedict without a single remake. Has anyone else saved a broken sauce mid-service, or do you just start over?

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the_julia18d ago

Hollandaise broke mid rush and you saved it? Show off.

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