Why is my hollandaise sauce too runny, and how can I fix that?

Question

Why is your hollandaise sauce too runny? Learn the common reasons for a thin sauce and get simple tricks on how to fix and thicken it.

Answer 1

Your hollandaise sauce is likely too runny because it has too much liquid (water or melted butter) or not enough emulsification. To fix it, try whisking in a small amount of warm, clarified butter or adding a tiny bit of cornstarch slurry.

Detailed Explanation:

Hollandaise sauce is an emulsion of egg yolks, melted butter, and lemon juice (or vinegar). The egg yolks act as the emulsifier, binding the fat and water together. Several factors can cause it to be too runny:

1. Too much liquid: If you add too much water while cooking the egg yolks or use too much melted butter, the sauce will be thin. The ratio of egg yolks to butter is crucial. Typically, you'll use about 2-3 egg yolks for every 1/2 cup of butter.

2. Insufficient emulsification: If the egg yolks aren't cooked properly or the butter is added too quickly, the emulsion won't form correctly. The yolks should be pale and thickened before adding the butter.

3. Temperature issues: If the sauce gets too hot, the egg yolks can curdle, breaking the emulsion. If it's too cold, the butter can solidify, also causing separation.

Here's how to fix a runny hollandaise:

1. Whisk in more butter: Slowly whisk in a tablespoon or two of warm, clarified butter (the milky solids removed) until the sauce thickens. Be sure to add it gradually and whisk vigorously.

2. Cornstarch slurry: In a small bowl, mix 1/2 teaspoon of cornstarch with 1 teaspoon of cold water to form a slurry. Whisk this into the hollandaise over very low heat. This will thicken the sauce quickly, but be careful not to add too much, or it will become gluey.

3. Egg yolk rescue: In a clean bowl, whisk one egg yolk with a teaspoon of water. Slowly drizzle the runny hollandaise into the egg yolk while whisking constantly. This can help re-emulsify the sauce.

Pro Tip:

Use a double boiler or a heatproof bowl set over a simmering pot of water to gently cook the egg yolks. This indirect heat prevents them from cooking too quickly and curdling, which is a common cause of hollandaise failure.