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Kitchen Tips: Curdled Sauces
The problem with egg liaison sauces such as mayonnaise, hollandaise, bearnaise and so on is that they can curdle the minute your back is turned. The way to correct this is to put a fresh egg yolk into a warmed bowl and beat the sauce into it a little at a time. Then whisk to a smooth texture. If you have run out of eggs by the time the curdling takes place, you can often rescue the sauce by doing the same thing, but using a teaspoon of mustard powder in place of the egg yolk. I often read that you can rescue a curdled sauce using a tablespoon of hot water. I have yet to see this work, but I have seen it fail - many times. It's one of those perpetual myths that trainee chefs bring into the kitchen with them and we always gave them to chance to try it. |
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The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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