On a shelf above the six top.
I may get flamed for this deservedly, but we cheat and use Knorr's with a dash of Meyer lemon juice and cayenne.
Yeah..., but for how long and is it a safe temp and do you use pasteurized eggs and...???
I may get flamed for this deservedly, but we cheat and use Knorr's with a dash of Meyer lemon juice and cayenne. We use a lot over an 8 hour shift and just can't keep a true sauce consistently. I find that many, if not most, breakfast-centric places do this.
What do you consider to be "a lot over an 8 hour shift?" A quart? A gallon? 2 gallons?
If I make the decision to have Hollandaise on my menu, it must be made from scratch.
I have been a lot of places that use the Knorr stuff. I even worked in a DC restaurant that used it. Can you imagine making this sauce with margarine? YUCKO!
I've worked a line with 300=500 covers a night and we had the sauce on our Filets and some fish entrees.
We used real egg yolks. The line cooks knew the recipe by heart and could easily make more, right on the line while service was going on.
To answer your question.....you need to make the sauce several times during service. I use the Thermos. When I go to use a portion, I evaluate how it comes out of the Thermos. If its getting thick and cooling down, it's time for a new batch, whether 2 hours or 1/2 hour...whatever it takes.
I was going to be snarky in this response, but then it occurred to me that you might just lack information.Ok, I do it all the time and it's perfectly fine. What's your reasoning for not keeping it at 90 or thereabouts?