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How to Fix a Broken Hollandaise Sauce

By Fine Cooking Editors, editor

March 1st, 2010

by John Ash

No matter how skilled you are in the kitchen, emulsion sauces like hollandaise sometimes “break,” or separate. If this happens, you can try to correct it by whisking in a teaspoon or two of boiling water, a drop at a time. If that doesn’t work, put another egg yolk in a bowl and very slowly whisk in the broken sauce. Usually, the sauce will come back together with one of these methods.

posted in: Blogs, hollandaise sauce, John Ash
Comments (5)

Blakdogz writes: Never break a Hollandaise sauce! Heat egg, lemon juice/wine in heavy pan over direct med-lo heat, whisking rapidly. Add 1-2 pats of very cold butter and whisk till almost incorporated, then add another pat.Keep adding butter till thick. Season w/s&p and a dash of tabasco. NEVER breaks! Posted: 12:15 pm on April 12th

BruceTretter writes: Great quick tip, John! Gonna' post it on a new & quickly growing online video encyclopedia site,

Thanks very much! Bruce Posted: 9:35 am on April 7th

Sseneviratne writes: Great questions!

To make your hollandaise a bit thinner just add a little warm water or a little more lemon juice. That should do it.

As far as ghee goes, I think it should work just fine but I haven't tried it. Let us know how it goes! Posted: 2:16 pm on April 5th

BTUT writes: Help. My hollandaise sause didn't break but it did get too thick. How do I cut the sauce? Posted: 3:48 pm on April 4th

rodchef writes: can you use ghee in a holindase sauce? Posted: 5:03 pm on March 19th

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