Spent 2 hours trying to fix a broken hollandaise before I realized the trick

I was making eggs benedict for a brunch shift last Sunday and my hollandaise split on me for the third time that morning. I kept whisking like crazy, added a splash of warm water, even tried a fresh yolk in a new bowl but nothing worked. Turns out my butter was too hot when I drizzled it in, I had it melted on the stove instead of just warm to the touch. I ended up dumping the whole batch and starting over with room temp yolks and butter that was barely melted. It took me about 20 minutes the second time and it came out perfect, silky smooth. Has anyone else here dealt with splitting sauce and figured out a quick fix that actually works?

2 comments

2 Comments

rowan72524d ago

20 minutes isn't bad but you could salvage a split sauce with a splash of cold water and an immersion blender.

blakem1324d ago

HAHA! You give me WAY too much credit. My IMMERSION BLENDER skills top out at accidentally splattering hot soup across the kitchen ceiling. I once tried to fix a splitting hollandaise and ended up with something that looked like curdled milk that had given up on life. The cold water trick is a total mystery to me. I usually stand there with a whisk, sweating, and pray the sauce just figures it out on its own. Honestly, if it splits I just call it "rustic" and pour it over everything anyway.