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The $3 squeeze bottle that saved my hollandaise during Sunday brunch rush
Last Sunday we got slammed at 11am, 40 covers in 30 minutes, and my hollandaise split right as the eggs hit the pass. I was about to dump it and start over, but I remembered this old trick from a mentor in Portland. I grabbed a clean squeeze bottle, poured the broken sauce in, added a splash of hot water, and shook it like crazy for about 15 seconds. It came back creamy and smooth, no whisking, no double boiler panic, and I saved the whole station. Has anyone else used a bottle shake rescue, or do you have a faster fix for when the butter wins?
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