Finally figured out why my béarnaise kept splitting on Sunday brunch

Honestly, I was getting so frustrated during Sunday brunch service because my béarnaise would break like clockwork after 20 minutes on the pass. Took me three Saturdays of testing to realize it was the steam table temp, not my technique. I started pulling the sauce off the heat 5 degrees earlier and holding it in a thermal container instead. Has anyone else dealt with a similar issue during busy weekend brunch shifts?

2 comments

2 Comments

the_avery27d ago

Oh man, I used to swear by the pass for holding temps, guess I was wrong.

jade_hunt4827d ago

Hold on, @the_avery, the pass is fine you just gotta watch the hot spots.