Just realized the squeeze bottle trick for hollandaise actually works after 12 years on the line

Caleb Ward · 2026-10-01T12:50:04.910281+00:00

So I was working a brunch shift last Saturday at the place I run in Columbus and we got slammed with a 40 top walk in right at 11am, and I had already gone through two batches of hollandaise that broke on me because the water bath got too hot. One of my newer guys, this kid who just came from a spot in Cleveland, told me to try putting the sauce in a squeeze bottle and shaking it with a warm water bath around it instead of whisking over direct heat. I basically laughed at him because I have been making hollandaise the same way since culinary school in 2012 and I figured he was just trying to sound smart. But we were drowning and I had nothing to lose so I dumped the broken sauce in a bottle, gave it like 15 hard shakes, and it came back together in maybe 20 seconds. I have been doing this for over a decade and I genuinely did not think that trick was real, I thought it was one of those TikTok chef hacks that never works in a real kitchen. Now I keep two squeeze bottles of hollandaise in the low boy every service and I have not broken a single batch in three weeks. Has anyone else had a young cook show them up with something that sounds like nonsense but actually saves your whole brunch?

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Just realized the squeeze bottle trick for hollandaise actually works after 12 years on the line | Chefs - Discusd