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Lost 3 hours on a broken hollandaise because I skipped one step
Last Friday during brunch service at the restaurant I work at in Savannah, my hollandaise broke and I could not figure out why for almost 3 hours. I kept making new batches, adjusting heat, adding water, and nothing worked until I realized the egg yolks I grabbed were cold from the walk-in and I never let them sit out. Once I let them come up to room temp for 15 minutes, the sauce came together in 5 minutes flat. Anyone else ever burn through half a shift because of something that simple?
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