Shoutout to the guy who showed me how to fix a broken hollandaise

I spent 45 minutes trying to salvage a split sauce during a busy brunch shift. He walked over, added a single ice cube while whisking, and it came back together in seconds. Has anyone else got a magic trick for a broken emulsion?

3 comments

3 Comments

the_brian12d ago

That ice cube trick is basically witchcraft (I've seen it work on mayo too). The real magic is having someone show you instead of just yelling "start over." My old chef kept a squeeze bottle of cold water on the line just for emergencies like that, and it saved so many batches of vinaigrette. It's all about dropping the temperature fast to slow down the fat separating.

nora_walker5711d ago

@the_brian, having a patient teacher makes all the difference, doesn't it?

terryk104d ago

My first attempt at bearnaise looked like a science experiment gone wrong. I think I used a whole bowl of ice water before it finally came back.