Tbh, I just figured out how to fix a broken hollandaise after 45 minutes of panic

My emulsion split during a 40-cover brunch rush and I finally got it back by whisking in a single ice cube. Anyone have a different save for a broken sauce?

4 comments

4 Comments

troy_price20d ago

Honestly, the ice cube trick is a classic for a reason. The real pro move is having a spare bowl with a single egg yolk sitting ready to go. If it breaks, start a fresh yolk in the clean bowl and slowly whisk the broken mess into it. It's like hitting the reset button. Saves you from trying to save a totally lost cause.

hayes.casey3d ago

You know, I always thought having a backup yolk was extra work for no reason. But after watching a sauce break during my own dinner party last month, I get it now. That reset button trick troy_price mentioned saved the whole meal. I keep a yolk in a little cup on the side every single time I make mayo or hollandaise now. It just makes the whole process less stressful.

pat_rivera20d ago

Honestly, that sounds like a lot of drama for some eggs.

logan_mitchell20d ago

Last year I had the same fight with my roommate over who bought the last carton. Tbh, pat_rivera is right, it's never just about the eggs. It's about feeling like someone isn't pulling their weight. We made a rule to just text a photo of the empty fridge when we used the last of something. Solved 90% of the problem right there. Honestly, it sounds dumb but that little bit of proof stops the "I thought you got it" talk before it starts.