Took me 3 hours to fix a broken hollandaise last week

I was making eggs benedict for Saturday brunch and my emulsion split right when I added the butter too fast. Ended up having to start over with new yolks and slowly drizzling the broken mess back in like some kind of magic trick. Has anyone else had to rescue a sauce and how long did it actually take you?

2 comments

2 Comments

maryt626d ago

Read somewhere that Julia Child kept a bowl of ice water nearby when she made hollandaise, said it helped cool things down if it started to break. Tried that once when mine started looking grainy and it actually worked, though I still ended up spending like 45 minutes whisking the whole thing back together.

finleyh896d ago

Whisk 45 minutes? @maryt62 you must have biceps like Popeye after that. I tried the ice water trick once too and ended up with cold hollandaise that still looked like scrambled eggs. Maybe I should've tried the whisking marathon approach instead of just giving up and pouring it over toast.