Had a whole batch of hollandaise break on me during a Sunday brunch rush at The Maple Inn.

We were doing 200 covers and my backup prep cook accidentally left the bowl over direct heat for a second. Instead of starting over, I grabbed a fresh yolk, whisked it in a clean bowl, and slowly streamed the broken sauce into it like making a mayo. It came back together perfectly in about 90 seconds. What's your go-to fix for a broken emulsion when you're in the weeds?

3 comments

3 Comments

aaron67710d ago

That yolk trick is a total lifesaver in a pinch.

the_uma10d ago

Works for egg whites too, @aaron677.

janac593d ago

Totally get that, separating yolks is the worst part of baking for me lol. I always end up poking a hole in at least one trying to do the shell-to-shell thing. Ruined a batch of meringue that way last week.