How to save split hollandaise

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How to save split hollandaise

Most professional chefs have had a hollandaise sauce split in their time. The trick is not to panic, you won't need to start over again if you follow Paul Heathcote's advice.

Hollandaise, like mayonnaise, is an emulsion of egg yolks and butter or oil. What makes both of these sauces so tricky to prepare is that you're combining ingredients that don't naturally blend together. This is why they have a tendency to split and not emulsify.

The key things to remember when making hollandaise is that you must not over-heat it (that will cook the yolks) and that you should add the melted butter in a very slow trickle.

But don't worry if it does split, it's easy to bring back together again.

If you get scrambled eggs...

Unfortunately, if your hollandaise starts to thicken into solid lumps - it's beyond repair. You have over-heated the mixture and the egg yolks have started to cook and coagulate.

You no longer have hollandaise, you've got scrambled eggs and you can spread them on your toast!


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rijubrataR78260 rijubrataR78260 Posted 12 Mar 2011 8:12 AM