Spent 3 hours trying to fix a broken hollandaise during a brunch rush

It was a busy Sunday and my sauce split right as tickets started piling up. I tried the classic whisk in hot water trick, then a fresh yolk, but it kept breaking. I finally got it back by slowly blending in a single ice cube to shock the emulsion, which worked after like 5 attempts. Anyone have a more reliable fix for a broken hollandaise under pressure?

3 comments

3 Comments

nancythomas6d agoMost Upvoted

That fresh yolk and cold water reset, does that work even when the sauce is totally separated?

bennett.mason6d ago

Read about a trick once where you start a new bowl with a teaspoon of lemon juice or water, then slowly whisk the broken sauce into that. The idea is the fresh liquid gives the emulsion a new base to grab onto. That ice cube method is wild though, never would have thought of that. Honestly in a rush sometimes just starting over with a fresh yolk and a splash of cold water feels faster than trying to save a truly dead one.

rowanharris6d ago

Oh man, that ice cube trick sounds like kitchen witchcraft. @nancythomas, I'd trust a fresh yolk over trying to revive a totally dead sauce any day. Starting over feels less like a gamble when the tickets are flying.