I finally understood why my hollandaise kept breaking

For a solid week, I was adding the melted butter way too fast, straight from the pan. A new prep cook at the Denver spot asked if my butter was too hot, and that was it. Anyone have a foolproof method for a busy brunch service?

3 comments

3 Comments

reese_perry61mo ago

That new prep cook in Denver had a good eye.

sam_anderson1mo ago

Wait till @reese_perry6 sees his breakfast bill next week.

jade321mo ago

Did they get the details right or just the general direction lol?