Trying to fix a broken emulsion on a hollandaise sauce

I was prepping brunch service and my sauce split on me, which should have been a quick fix. It took me 45 minutes of starting over twice before I got it stable again, just adding the butter way too fast. Anyone have a foolproof method for bringing a broken hollandaise back?

3 comments

3 Comments

jasonl8417d ago

Ever try to fix a broken sauce and it just makes it worse? I did that with a gravy once, added cornstarch way too fast and turned it into paste.

rileyh1017d ago

Oh man I've been there lol. I did the exact same thing with a cheese sauce last week, total glue. What saved it was taking it off the heat and whisking in a splash of milk really slow, like a tiny bit at a time. It came back together way better than I thought it would. Gotta go super slow with that thickener.

val_craig3712h ago

Watched my buddy try to fix a broken hollandaise by dumping in cold butter all at once. It just turned into a greasy, lumpy mess in the bowl. He had to start over from scratch with new eggs. Sometimes you just can't save it once it splits too far.