How to Fix a Broken Sauce (Complete Guide)
Learn how to rescue broken, split, or curdled sauces! This comprehensive guide covers mayo-based, cream sauces, hollandaise, and more. Save your sauces from disaster with these expert techniques.
Tips & Techniques
For broken mayonnaise or aioli: Start with a clean bowl. Add 1 teaspoon Dijon mustard or 1 tablespoon water. Very slowly whisk in the broken sauce, drop by drop at first, then in a thin stream.
For split cream sauce: Remove from heat immediately. Whisk in 1-2 tablespoons cold cream or milk, one tablespoon at a time, whisking vigorously between additions.
For curdled hollandaise: Remove from heat. Add 1 tablespoon of very cold water and whisk vigorously. If that doesn't work, start fresh with one egg yolk and slowly whisk in the broken sauce.
For separated vinaigrette: Add 1 teaspoon Dijon mustard to a clean jar. Add the broken vinaigrette and shake vigorously for 30-60 seconds.
Prevention tips: Never add cold ingredients to hot sauces. Add liquids gradually while whisking. Keep heat moderate - high heat causes curdling. Use room temperature eggs for emulsions.