Accidentally made 50 servings of hollandaise last night

I was prepping for brunch service and misread the recipe for our eggs benedict special. Used 30 egg yolks instead of 15 and ended up with a giant bowl of perfect hollandaise. Had to scramble to find enough english muffins and salmon to use it all before it broke. Learned to double check my ratios before I start cracking eggs, or at least keep extra backup ingredients on hand. Anyone else ever overshoot a sauce batch and have to get creative?

2 comments

2 Comments

christopher5941mo ago

Man I feel your pain, I once misread a recipe for beurre blanc and ended up with like 4 quarts of it for a small dinner service. Had to pivot hard and turn half of it into a compound butter just to save what I could. It's wild how fast a tiny math mistake can turn into a mountain of sauce.

oliver_torres41mo ago

I read somewhere that beurre blanc scales poorly because the acid amount doesn't multiply evenly, so big batches can break or taste off. That math mistake with butter and liquid ratios is easy to make, especially when you're in a rush. Four quarts of anything is a lot to fix, but turning it into compound butter was a smart save.