Comments

  1. @BinhNguyen-gh3hg

    Thx for the tip! I use to just toss it away when it splited before my chef caught it lol.

  2. @natbarron

    Here’s a more fool proof way to avoid this issue entirely.
    Step 1. Don’t bother attempting it in the first place 😂

  3. @cristianoattanasi6028

    If you know the perfect spot where to keep it it won't split, however, back in the day at Harvey Nichols in Nightsbridge London UK we used to save it with a drop a double cream brought to the boil, you wisk it in, service may continue.

  4. @cheshirecat7132

    Got a poached egg on an English please? Maybe with a bit of that salmon and dill that you had the other day ;))

  5. @Scoottheboot670

    Woah man thats crazy that you can tell fat has separated from the fat being separated 😂.

  6. @user-lm9oq6yw6n

    You can also boil 1 tablespoon of cream (whipping cream) and whisk in the split sauce to that.

  7. @leontinemccain5170

    Hey Andy what about if you split mayonnaise my???? So far I've been chucking my split mayonnaise and remaking it but that's such a waste.

  8. @Super_Nova739

    Same for mayonnaise. It may not be as thick or airy as you want, but it helps to add another egg or yolk if it isn't emulsifying at all.

Comments are closed.