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DAE have that one ticket during Friday rush where the hollandaise broke and you had 8 plates waiting
Last Friday around 7pm at our place in Portland we had 14 tickets on the rail and my hollandaise split right in the middle of it. I grabbed a new bowl, dropped in a fresh yolk with a teaspoon of cold water, and whisked the broken sauce back in one ladle at a time. Took me maybe 90 seconds and the plates went out only about 4 minutes behind. Now I keep a backup yolk sitting in a ramekin on the line every shift. Does anyone else keep a rescue plan ready like that, or do you just start over from scratch?
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pat_fisher2423d ago
A backup yolk in a ramekin is smart, way faster than starting from scratch when you're already in the weeds. One thing that helps me is keeping the hollandaise in a metal bowl over a pot of warm water instead of direct heat, so it stays loose and doesn't get a chance to seize up. If it does break on me, I whisk in a splash of warm water first before adding the yolk, seems to bring it back smoother.
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