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Pairs well with Fixing Split Hollandaise or Béarnaise Sauce (Method 1)

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Fixing Split Hollandaise or Béarnaise Sauce (Method 1)

(0.5)

966.0K views • 7mo ago

50.1K

259

5.2% engagement

A method to fix split hollandaise or béarnaise sauce by using hot water to re-emulsify the sauce.

00:10:00 total

Serves 4

medium

Sauce / Dressing / Flavoured Butter

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Recipe by

Andy Cooks

View original content

Ingredients

hot water - 1/2 tablespoon (really hot)
split hollandaise or béarnaise sauce - watch the video to see (as needed)

Instructions

Add Hot Water: Take about half a tablespoon of really hot water.
Whisk the Sauce: Slowly whisk your sauce into the hot water, nice and slow, until it all evaporates and the sauce is nice and smooth.

Collections

This recipe is part of the following collections

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Mastering French Sauces: A Culinary Journey

Savor the essence of French cuisine with this collection, focusing on classic sauces. From velvety Béchamel to rich Hollandaise, these recipes offer a journey through France's culinary heart. Perfect for chefs of all levels, these sauces can elevate any meal, making everyday dinners or special occasions truly extraordinary. Ready in minutes to a few hours, they're a testament to the transformative power of a good sauce.

1 recipe