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Trying to fix a broken hollandaise took me two hours last night
The sauce broke right before a 40-cover brunch service, and I tried every trick I knew to bring it back. I finally got it stable by whisking in a single ice cube over a double boiler, which felt like a total hack. What's your go-to method for saving a broken emulsion in a real rush?
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benlewis13h ago
My last rescue attempt created a third, worse sauce.
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the_drew11h ago
Read an article once about this exact thing, how trying to fix a broken sauce often just makes more problems. The writer said it's usually better to start over with a small new batch, then slowly mix in the old one if you can. Adding more stuff to fix a mistake just throws the whole balance off. It's like you're chasing the first mistake with a second one, and they combine into something totally new and bad. Makes perfect sense why you'd end up with a third, worse sauce.
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