A prep cook in Portland showed me how to fix a broken hollandaise

I was working a brunch shift and my sauce split right as tickets started coming in. This quiet guy named Leo, who was just prepping veg, walked over without a word. He grabbed a clean bowl, put a single ice cube in it, and slowly whisked my broken sauce over it. He said, 'The cold shocks the fat, lets it grab the eggs again.' It worked in about 30 seconds and saved the service. Has anyone else got a last-second save trick for a classic sauce?

2 comments

2 Comments

betty_barnes1mo ago

That ice cube trick is a legit hack for a quick fix. The real key is keeping the temp low so the emulsion can reset without scrambling. I've seen chefs use a cold wet towel under the bowl for the same reason.

jamie_clark1mo ago

Watch people stress over mayo like it's brain surgery. I mean, it's just eggs and oil, not a rocket launch. Maybe it's just me but the cold towel thing feels like extra steps for the same fix.