valh32•2mo ago

Found a trick for fixing broken hollandaise without starting over

I was making eggs benedict for a busy Sunday brunch last month and my hollandaise split right as the tickets started piling up. Instead of tossing it and starting fresh, I grabbed a clean bowl, dropped in an ice cube and a splash of water, and slowly whisked the broken sauce into it. That little rescue trick saved me from having to remount a whole batch and probably saved ten minutes of rush time. Anyone else got a go-to emergency fix for sauces that break at the worst moment?

3 comments

3 Comments

ben2062mo ago

Dude yes, the ice cube trick is a lifesaver!

betty_palmer2mo ago

My buddy Steve tried the ice cube trick and it saved his Mother's Day brunch.

tyler_bell1mo ago

I still can't believe a dumb ice cube trick actually fixed a whole Mother's Day brunch. What was the emergency, like burned gravy or something? I guess I'm just shocked that something so simple works that well. My wife would probably laugh me out of the kitchen if I tried it, but maybe I'm the one who's been overcomplicating everything. You'd think with all the fancy gadgets and expensive cookware out there, the answer was just a cube of frozen water. I might have to try this myself, but I'm still skeptical it's as easy as people say.