Fix Broken Aioli, Hollandaise, Bernaise or Other Sauce Recipe - Food.com (2024)

FAQs

How to fix hollandaise sauce that broke? ›

Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency. Note: You can use scalded cream instead of hot water.

Put egg yolk in a clean bowl. Whisk it then add the broken sauce drop by drop with continuing to whisk. If you don't have 3 hands or a way to hold the bowl still, you may want someone to help you. Whisk until the sauce is creamy and hom*ogeneous.

Hollandaise Sauce

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

Hollandaise sauce can be stored in the refrigerator for up to two days. To store hollandaise, place it in an airtight container and make sure that the hollandaise is cooled down before you put it away.

Since an aioli is mostly made out of oil, any excess liquid at the beginning of the blending process can cause splitting or breaking. If you find that your finished aioli came out too thick for your liking, you could always add in more water later.

Aioli translates to “mayonnaise seasoned with garlic,” but it's much, much more than that. It's heaven-sent sauce. When the garlic, olive oil, and eggs are combined, these ingredients emulsify (aka combine fat with water) to create a luscious, creamy, and tangy sauce.

A: in my experience, yes it can be saved/reheated. it's great straight but you can thin it out (stretching it, a bit) by adding butter too. And i've kept them for months in the refrig, and it tastes the same. Looks the same, too.

Add more liquid

If it is half-broken, add half as much again as the amount of oil that was used to break it in the first place. If it is completely broken, add equal volumes of oil and liquid. Start with a little bit and keep adding until the sauce comes back together into an emulsion.

There is nothing more frustrating than a split hollandaise, turning it from a gorgeous thick emulsion to something that looks like it was brought up by the cat. This generally happens because the melted butter is added too quickly so that the eggs, which act to emulsify the fat and liquid, cannot keep up.

Add a little bit of hot water to fix your broken sauce

If the suspension is broken by a change in temperature, the water can evaporate too quickly. Adding a little more water to the proceedings should re-suspend the fat and return the sauce to its intended texture.

Can you save a broken sauce? ›

The Fix Is Simple—Add Water Back.

A generous splash of water is all it takes. Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.

Tips & Techniques > Troubleshooting Hollandaise

When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy. The list below identifies some troubleshooting tips if you encounter problems when making this sauce.

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

What do I do if my hollandaise sauce is too lemony? You can either start again, or try adding another egg yolk and a bit more melted butter.

Hollandaise Sauce Ingredients

Lemon juice – The acid from the lemon juice helps the egg yolks absorb more fat from butter and adds a nice pop of tang. You also need it to prevent cracks and help the sauce thicken up.