Ever had a sauce that just wouldn’t cooperate during service? I had a béarnaise the other night that practically rebelled, curdling right before plating. It’s hilarious how we think we control these dishes, but sometimes it feels like they have their own agenda! Anyone else have a funny disaster story in the kitchen?
I totally get that! I had a béarnaise turn on me during a busy dinner rush. It’s wild how one second it’s perfect and the next it’s a curdled mess.
But i’ve had my share of rebellious sauces too. Just the other night, my hollandaise decided to play hard to get. It’s funny how one minute it’s silky and smooth, then suddenly, it’s like a slippery soap bar.