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Tried a different way to keep my hollandaise from breaking during a busy brunch
We had a huge 80-cover Sunday rush and my sauce kept splitting over the steam table. I saw a tip online to add a single ice cube and whisk it in fast if it starts to get too hot, and it actually saved the batch. Has anyone else found a good trick for last-minute sauce saves?
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foster.jordan2mo ago
My blender hollandaise never breaks.
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riverh492mo ago
Disagree, mine breaks all the time with a blender. It gets too hot too fast and scrambles the eggs. I have way better luck with the old school whisk method.
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blair_nguyen1mo ago
Cracked a few eggs and a few bad jokes about it myself over the years. That ice cube trick is solid, I've used it more times than I'd like to admit. My own saving grace has been keeping a small cup of cold water nearby and just whisking in a teaspoon at a time if things start looking grainy. Honestly though, half the time I blame the steam table for being a menace, not my sauce. I've also learned the hard way that if the butter is too hot going in, you're basically inviting a scramble. One time I got frustrated and just told the server it was "deconstructed hollandaise" and people actually ate it.
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