How can I fix a hollandaise sauce that has already broken?

Question

How can you fix a hollandaise sauce that has already broken? Don't throw it out! Learn the simple, step-by-step rescue method to save your split emulsion.

Answer 1

To fix a broken hollandaise sauce, slowly whisk a tablespoon of hot water into the broken sauce. If that doesn't work, try whisking the broken sauce into a fresh egg yolk.

Detailed Explanation:

Hollandaise sauce breaks when the emulsion of butter and egg yolks separates. This usually happens because the sauce gets too hot or is whisked too vigorously, causing the proteins in the egg yolks to seize up and release the fat. Here are two methods to rescue your sauce:

Method 1: The Water Trick

1. Remove the broken sauce from the heat immediately.
2. In a clean bowl, slowly whisk in one tablespoon of very hot water into the broken sauce. Whisk constantly and vigorously. The hot water helps to re-emulsify the sauce.
3. If the sauce is still broken, add another teaspoon of hot water and continue whisking. Repeat until the sauce comes back together and becomes smooth and creamy.

Method 2: The Fresh Egg Yolk Rescue

1. In a clean bowl, whisk one fresh egg yolk with a teaspoon of water until it is light and frothy.
2. Very slowly, drop by drop, whisk the broken hollandaise sauce into the fresh egg yolk mixture. It's crucial to add the broken sauce gradually to allow the emulsion to form properly.
3. As the sauce starts to come together, you can increase the rate at which you add the broken sauce. Continue whisking until the sauce is smooth and creamy.

Pro Tip:

To prevent hollandaise from breaking in the first place, use a double boiler or a very low heat setting. Constant whisking and careful temperature control are key to a stable emulsion. Also, ensure your butter is melted but not too hot before incorporating it into the egg yolks.