Spent a whole shift trying to fix a broken hollandaise

The sauce kept breaking every time I tried to hold it on the line. I finally got it stable after about 90 minutes by adjusting the heat under the bain-marie and whisking in a splash of hot water. What's your go-to method for saving a broken emulsion?

3 comments

3 Comments

robinson.wren25d ago

Hollandaise is basically a sauce with commitment issues! My trick is a tiny bit of cold butter whisked in slow.

the_finley24d ago

Cold butter is like a band-aid for broken sauces.

logan_gonzalez25d ago

Wait, does the cold butter trick really help it hold together? I read somewhere that adding a spoonful of warm water at the end can save a breaking hollandaise, but I've never tried the cold butter method. Your way sounds way easier than starting over from scratch, which I've had to do too many times. I'm totally trying this next time I make eggs benedict!