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Rant: the sous at my old spot in Portland told me to throw out the whole batch of hollandaise and start over
We were 20 covers deep into brunch and my hollandaise broke, and he just said "dump it, we don't serve broken sauce here" in front of the whole line. Cost us 8 minutes and a quart of yolks, but nobody sent back a plate that day. Curious if other kitchens have a hard rule on broken sauces or if you try to save them.
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