How to fix split hollandaise or béarnaise sauce
#cooking #andycooks #howto #fixit
27 Replies to “How to fix split hollandaise – technique Tuesday ”
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How to fix split hollandaise or béarnaise sauce
#cooking #andycooks #howto #fixit
Comments are closed.
Wish I knew this in culinary school 😂
He's fucked up more times than we've ever tried
You’re awesome!
Thx for the tip! I use to just toss it away when it splited before my chef caught it lol.
Here’s a more fool proof way to avoid this issue entirely.
Step 1. Don’t bother attempting it in the first place 😂
Do have to add the water? Isn't the second thing you do enough?
A tiny pinch of sodium citrate will also help. Chemistry!
A single egg can absorb 47x its weight… the absolute king emulsifier!
or just use some magic powder – xanthan gum
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.
Now i have to keep adding yolks for the rest of my life because splitting
Doesn't an emersion blender do the same job?
Or you can put a splah of sparkling water and you done
"Don't worry we've all done it" couldn't be more true. Thank you, chef.
Got a poached egg on an English please? Maybe with a bit of that salmon and dill that you had the other day ;))
Or just put it in your blender for a minute…
Woah man thats crazy that you can tell fat has separated from the fat being separated 😂.
Yo can you cook malaysian curry laksa?
Oh thank youuuu❤
You can also boil 1 tablespoon of cream (whipping cream) and whisk in the split sauce to that.
One ixtra igg yolk
My sanity from washing 500 extra bowls would be gone
What about for mayonnaise?
“Kitchen Tips with Andy” 😀
Actually I've made hollandaise like 20 times and it's NEVER split 🤓
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.
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.