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Vent: my hollandaise broke 6 times in one shift last week and it was 100% my own fault
Two years back I could bang out a quart of hollandaise in my sleep, then last Saturday during brunch service at the spot on 5th in Portland it split on me 6 separate times. Turns out I got lazy and started dumping cold cubed butter straight from the walk-in instead of letting it come up to room temp first. The cold butter drops the bowl temp too fast and the emulsion just gives up, no fancy fix needed. Once I pulled the butter out 30 minutes ahead it came together perfect on the first try. Anyone else had a basic sauce you know cold suddenly turn on you like that?
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