Why sauce breaks

She writes for various websites, specializing in the areas of marketing, home improvement, cooking and pets. Lewis studied English at the University of Wisconsin-Madison.

Warming sauces for too long can result in a dinner disaster. Video of the Day. Step 1. Step 2. Step 3. Step 4. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links. Display Name public :. Email not public - for verification only :. Email: Sign Up. What is Broken Hollandaise Sauce? Slowly drizzle in the curdled sauce while whisking vigorously.

This should bring the sauce right back to its creamy, silky consistency. You can avoid a cream sauce curdling by adding just a little starch to it in the form of a roux or cornstarch slurry. When you see this, hold off on adding more fat for the moment and add a little liquid instead. The sauce should tighten up in a few seconds and the fat droplets will get suspended back into the emulsion.

Whisking constantly, add the broken sauce to this egg yolk one teaspoon at a time. I support. Support the independent voice of Phoenix and help keep the future of New Times free. Support Us. Keep New Times Free. Since we started Phoenix New Times , it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism.

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