Discovered a trick for fixing broken hollandaise without starting over

Last Saturday I was making eggs benedict for a brunch service and my hollandaise split right in the middle of plating. Instead of tossing it and starting fresh, I grabbed a clean bowl, added a tablespoon of hot water, and slowly whisked the broken sauce back in. It came together smooth in about 2 minutes and saved me from having to explain another 20 minute delay to the front of house. Has anyone else had luck with this fix or do you have a better method?

2 comments

2 Comments

rivera.susan7d ago

Is this really a problem that needed solving?

-1

terryj457d ago

@rivera.susan The 37 minutes I saved last week says it was worth it.