How to Fix a Broken Hollandaise | Blue Flame Kitchen (2024)
You could be professionally trained in cooking and still manage to separate your hollandaise. It’s a fact of the kitchen, emulsion sauces sometimes “break” or separate. However, there are tricks you can use to fix your sauce.
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.
Option 2
In a fresh bowl, start with an egg yolk or 1/2 cup pasteurized egg product. Slowly whisk or blend in your separate sauce into the egg.
If either of these methods isn’t able to salvage your hollandaise, you’ll have to restart. Likely something other than the thickness of your sauce is the cause of its separation. When you do start a fresh sauce here are some pointers to prevent you sauce from breaking:
Pour your butter in slowly. Too fast and it won’t properly incorporate.
Add 1 tsp Dijon mustard to your bowl or blender before you add in the eggs. The mustard with stabilize your sauce and will prevent it from separating.
If you notice your hollandaise is too thick while whisking or blending, add 1 tbsp of hot water before you sauce has a chance to separate.
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.
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.
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.
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.
Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.
While it may seem counterintuitive to add liquid to an oily sauce, whisking in more water replaces what was evaporated and helps re-suspend that fat, emulsifying your sauce once more. A generous splash of water is all it takes.
Hollandaise should be held between 120F to 145F (49 to 63C) so it does not split or curdle. If the sauce is heated above 150F, the eggs can overcook, become grainy and the sauce can potentially split.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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