Dawn,

As a former kitchen math teacher at a culinary school I'm definately in
favor of making the right amount. The problem with a rich sauce like
hollandaise, it's very hard to predict how much ends up on each plate.
You can plan for 2oz per, but some guests wont want any and some just a
"taste," and some (like me) like a little extra. Also, for anyone
that's catered a brunch, you CAN NOT chance running out, spillage etc.
So instead of tossing it out, I like to demo how to reuse it the next
day after a night in the fridge. I dont think everyone knows thats even
possible.


Dawn wrote:
> chef john wrote:
>
>
> > I think I'm going to show how to use the left over sauce tomorrow on
> > veg by reheating it, breaking it and then fixing the broken sauce.
> > This was always a crowd pleaser. Always a problem with holl. sauce...
> > what about the leftovers??
>
> Who has leftovers? I only make as much as I need.
>
> IMO, if you have something like this leftover, the sauce for a dish but
> none of the rest of the makings for it, you've planned your portions
> wrong to begin with.
>
> Mind you, I have nothing against leftovers in general, it's great to
> have food to pack for lunch the next day, but it's done on purpose, not
> an accidental thing.
>
>
>
> Dawn