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Warning: my sauce broke at a 200 cover wedding in Portland and a line cook saved me with a plastic bottle
I was running the fish station at a wedding in Portland last Saturday when my hollandaise split right before the 200 plates went out. A line cook grabbed a squeeze bottle, added a splash of warm water, and shook the crap out of it until it came back together smooth. Has anyone else had a sauce break mid service and found a trick that actually worked?
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