Too Hot Quote by Anthony Bourdain
““While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards.””
About This Quote
Source Interview: No Reservations, Anthony Bourdain, 2009
Hollandaise sauce is risky because its required temperature range encourages bacterial growth, making it a potential health hazard.
In simple terms: The sauce’s temperature makes it easy for bacteria to grow.
Key Takeaway
Avoid serving hollandaise that’s been held too long.
Themes
food safety
culinary risk
temperature control
Mood
cautious
concerned
Type
advisory
educational
When to use this quote
- restaurant kitchens
- home cooking
- buffet service
- catering events
Key Concepts
microbiology
bacterial growth
emulsion stability
Questions to Reflect On
- How do you ensure sauce safety in a busy kitchen?
- What alternatives exist to reduce risk?
A Different Perspective
If properly refrigerated, the sauce can be safe for short periods.
![“[When I die], I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of a sad list of people hurt, people let down, assets wasted and advantages squandered.” quote by Anthony Bourdain](https://sms4smile.com/quotes/img-quotes/ba3/anthony-bourdain-649_advantage_when-i-die-i-will-decidedly-not-be-regre_24502.jpg)
