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PSA: a 9 pan bain marie setup on a Tuesday rush finally stopped my hollandaise from breaking
Sunday brunch at the diner here in Lansing was killing me, I was breaking a batch of hollandaise almost every service. So last week I set up 9 pans in a bain marie with hot water at about 140 degrees and held the sauce there instead of leaving it on the flat top. It held for 4 hours without a single break, which is the longest stretch I've ever gotten. The trick was keeping the water level below the pan bottom so it's gentle heat, not steam blasting the bowl. Your mileage may vary depending on your burners, but it saved my whole brunch line. Has anyone else had luck holding hollandaise this way, or do you just make it to order?
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