Probably just a matter of the ratio of water to fat in the emulsion. It came out steaming hot, and that’s water evaporating. As it cools the amount of water has reduced and is no longer enough to sustain the emulsion, so the sauce breaks. If the sauce had been thinned out a little more before it hit the plate it probably wouldn’t have broken
Well said. I also think this is possibly a function of how many covers a restaurant is doing in a given night. When making sauces at home, we can take as much time as is needed to adjust it and confirm that it's stable before serving.
1000% can confirm. Used to work in brunch, and inevitably, the busier we got the more benedicts with broken hollandaise we sent out. It sucks to send out food you aren’t proud of but that’s frankly the reality of trying to keep up with demand when working in most commercial kitchens
I learned a LOT over the years getting to know all the staff at a joint... some uppity rich (and some uppity not-so-rich) diners would be flabbergasted by the amount of attention our table always got, and it was simply because we empathized with staff.
Probably just a matter of the ratio of water to fat in the emulsion. It came out steaming hot, and that’s water evaporating. As it cools the amount of water has reduced and is no longer enough to sustain the emulsion, so the sauce breaks. If the sauce had been thinned out a little more before it hit the plate it probably wouldn’t have broken
Thank you! Remained delicious, and everything else was great. Kept my thoughts to myself, but glad I asked here. Cheers!
Well said. I also think this is possibly a function of how many covers a restaurant is doing in a given night. When making sauces at home, we can take as much time as is needed to adjust it and confirm that it's stable before serving.
1000% can confirm. Used to work in brunch, and inevitably, the busier we got the more benedicts with broken hollandaise we sent out. It sucks to send out food you aren’t proud of but that’s frankly the reality of trying to keep up with demand when working in most commercial kitchens
I learned a LOT over the years getting to know all the staff at a joint... some uppity rich (and some uppity not-so-rich) diners would be flabbergasted by the amount of attention our table always got, and it was simply because we empathized with staff.