What causes bearnaise sauce to break?

If your sauce looked fine at first, and then split after a while, too much butter, or too little whisking is the most likely culprit, IME. Followed by holding it at too high a temperature (in extreme cases, that can cause it to actually curdle), or reheating it after it cooled down too much.

How do you fix a broken bearnaise?

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.

What temperature should bearnaise sauce be cooked to?

The sauce can be served hot, warm or cold, but if serving hot it should be kept hot over hot (not boiling) water, taking care to ensure that it does curdle by keeping the temperature below 60ºC (140ºC).

Why is my bearnaise not thickening?

If the emulsion gets too thick, thin it with water or stock; don`t use butter or oil. – If the sauce won`t thicken, mix 1 tablespoon lemon juice and 1/2 tablespoon of the sauce in a clean bowl over heat. – If the sauce starts to separate, add an ice cube or a tablespoon of cold water and whisk briskly.

What does a broken sauce look like?

“Breaking” can only happen when you’re making an emulsified sauce, like a hollandaise or a beurre blanc. A sauce on the brink of separating will show little fat droplets forming around the edges. A fully broken sauce will look distinctly separated (like it’s two different sauces), very liquidy (or loose), or grainy.

How do you revive bearnaise sauce?

If the sauce has curdled but does not taste like cooked egg, begin with 1 fresh egg yolk in a clean bowl. The yolk will rebind the liquid in the sauce. Whisk ½ – 1 Tablespoon hot water into the yolk. Slowly add the broken sauce, drops at a time, and continue to whisk.

How do you rescue bearnaise sauce?

DIRECTIONS

1. Put egg yolk in a clean bowl.
2. Whisk it then add the broken sauce drop by drop with continuing to whisk. If you don’t have 3 hands or a way to hold the bowl still, you may want someone to help you.
3. Whisk until the sauce is creamy and homogeneous.
4. Thin as needed with a splash of water.

Should bearnaise sauce be heated?

It’s best to serve your Bearnaise sauce immediately, but if you have some that needs storing, just put it in a Tupperware and store it in the fridge. Then you can use it like butter on toast. Or reheat it. Simmer the sauce over medium in your double boiler and add a splash of tarragon vinegar.

Do you warm up bearnaise sauce?

We’re often asked ‘Is Bearnaise Sauce served hot or cold’. There’s no real answer to whether Bearnaise Sauce should be served hot or cold – that’s for you to decide. Hot, cold, or somewhere in between it’s delicious in any form.

What if my hollandaise is too thin?

sauce is too cold: try whisking in a few drops of warm water; or, warm the sauce over a bain marie. final sauce is too thin: the sabayon may not have been cooked enough; or, you may need to add more butter. final sauce is too thick: thin the sauce down with a bit of water or lemon juice.

How long does it take hollandaise sauce to thicken?

Then place the saucepan over very low heat or barely simmering water and stir the egg yolks with a wire whip until they slowly thicken into a smooth cream. This will take 1 to 2 minutes.