Pairs well with Fixing Split Hollandaise or Béarnaise Sauce (Method 2)
Fixing Split Hollandaise or Béarnaise Sauce (Method 2)
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A method to fix split hollandaise or béarnaise sauce by starting the emulsion process again with an additional egg yolk.
00:10:00 total
Serves 4
medium
Sauce / Dressing / Flavoured Butter
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Ingredients
- egg yolk - 1 (one more, fresh)
- split hollandaise or béarnaise sauce - watch the video to see (as needed)
Instructions
- Prepare the Egg Yolk: Go back to your double boiler with a clean bowl and one more egg yolk. Whisk that yolk until it goes to a light yellow color.
- Start the Emulsion Process: Effectively start the process again by slowly adding in your split sauce to the yolk. Once you've added about a third, remove from heat and continue adding all the split sauce.
