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Found a trick for fixing broken hollandaise without starting over
I was making eggs benedict for a busy Sunday brunch last month and my hollandaise split right as the tickets started piling up. Instead of tossing it and starting fresh, I grabbed a clean bowl, dropped in an ice cube and a splash of water, and slowly whisked the broken sauce into it. That little rescue trick saved me from having to remount a whole batch and probably saved ten minutes of rush time. Anyone else got a go-to emergency fix for sauces that break at the worst moment?
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ben2066d ago
Dude yes, the ice cube trick is a lifesaver!
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