Can curdled hollandaise sauce be saved?
“A broken emulsion isn t a complete disaster. Providing you haven t overcooked the egg yolks, it can be formed again. Simply whisk the broken hollandaise gradually into another beaten egg yolk. Then serve it immediately. It won t be quite as delicate, but most guests are so impressed with homemade hollandaise, they probably won t notice. Don t try to store this sauce, as it s the ideal medium for bacterial growth. And because oil and water expand at different rates, extremes in temperature also cause hollandaise to separate. Refrigeration doesn’t work. The butter solidifies and separates. And reheating causes curdling. Once you ve made hollandaise sauce, serve it as quickly as possible.
