Spent 4 hours salvaging a broken hollandaise last week

I had a table of 12 waiting on eggs benedict and my hollandaise split right as the poached eggs came up. Took me almost 45 minutes to slowly whisk in a new yolk and bring it back without it breaking again. My arm was sore for the rest of the night. Has anyone found a faster fix for a split sauce that actually works?

2 comments

2 Comments

reese_singh871mo ago

45 minutes? Damn, that's dedication right there. My arm hurts just reading that. Were you using a thermometer or just going by feel when you added that new yolk? I've always wondered if the temp of the broken sauce matters when you're trying to bring it back, or if it's more about the speed of the whisk.

jade_hernandez1mo ago

Blinked twice when I read 45 minutes. That's insane. I've salvaged a broken hollandaise before but never took that long. My trick is to grab a clean bowl, drop in a teaspoon of cold water and a fresh yolk, then slowly drizzle the broken sauce in while whisking like my life depends on it. Takes maybe 5 minutes tops. Your arm must have been screaming at you.