Debating the best way to fix a broken hollandaise that took me 45 minutes to salvage.

I had a split sauce during a brunch rush and argued with myself whether to start over or slowly whisk in a single ice cube, which finally worked after nearly an hour of panic.

3 comments

3 Comments

paul_fisher191mo ago

That "hour of panic" feeling is so real. I once had a bechamel go gritty right before a dinner party. My fix was basically just adding more milk and cheese until it was a sauce again, but it tasted like glue. Sometimes you just have to know when to walk away, right?

sanchez.lucas1mo ago

My cooking disasters could fill a book lol

the_blair1mo ago

Yeah that "tasted like glue" thing is exactly what happens when you try to force it. I mean idk maybe it's just me but I've found if a bechamel breaks or gets gritty, starting over with a tiny bit of fresh butter and flour and then slowly mixing the messed up sauce into that new base can save it. It's like what sanchez.lucas said about disasters, you gotta have a backup plan that isn't just adding more stuff. Sometimes the walk away move is ordering pizza, but that trick has saved me a few times.