How to Easily Fix a Broken Hollandaise Sauce

I have a confession. The original title of this post was not supposed to be “How to Easily Fix a Broken Hollandaise Sauce.”

I bet you can guess what happened.

How to Fix a Broken Hollandaise Sauce

I was making steamed asparagus for dinner and had some extra eggs laying around, so I decided to make a quick Hollandaise sauce. The sauce came together quite well, so I took my eyes off of it as I plated the asparagus. When I looked back, the butter and eggs had completely separated.

There is nothing less appealing than a broken Hollandaise sauce.

If this happens to you, don’t just throw the sauce away! I wanted to share my easy tip for fixing a broken Hollandaise.

How to Fix a Broken Hollandaise Sauce

How to Fix a Broken Hollandaise Sauce:

  1. Pour 1 tablespoon of boiling water into a warm stainless steel bowl (run the bowl under hot water to warm it up).
  2. While whisking vigorously, slowly drizzle in the broken sauce. The sauce should start to get creamy and come together quickly.
  3. To thin the sauce, add a couple more drops of the boiling water.

How to Fix a Broken Hollandaise Sauce

Hollandaise Sauce
Prep time
Cook time
Total time
Serves: 1 cup
  • 4 egg yolks
  • 1 tbsp freshly squeezed lemon juice
  • ½ cup unsalted butter, melted
  • salt, to taste
  • ⅛ tsp cayenne (optional)
  1. Vigorously whisk together the egg yolks and lemon juice in a stainless steel bowl until it has thickened. Place the bowl over a pot with simmering water. The bowl should not touch the water. If the eggs get too hot, they will cook and leave you with scrambled eggs.
  2. Continue to whisk vigorously over the heat while slowly drizzling in the melted butter. The mixture should begin to thicken. Once thick, remove from heat.
  3. Add the salt and cayenne pepper. Serve immediately.
If the sauce becomes too thick, add a few drops of hot water before serving.

To fix a broken Hollandaise Sauce, find tips here.