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.
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:
- Pour 1 tablespoon of boiling water into a warm stainless steel bowl (run the bowl under hot water to warm it up).
- While whisking vigorously, slowly drizzle in the broken sauce. The sauce should start to get creamy and come together quickly.
- To thin the sauce, add a couple more drops of the boiling water.
- 4 egg yolks
- 1 tbsp freshly squeezed lemon juice
- ½ cup unsalted butter, melted
- salt, to taste
- ⅛ tsp cayenne (optional)
- 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.
- 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.
- Add the salt and cayenne pepper. Serve immediately.
To fix a broken Hollandaise Sauce, find tips here.