Guest Posted July 9, 2006 Posted July 9, 2006 My bearnaise sauce has just split, and I can't for the life of me remember what you do to remedy a separated sauce: I think it's something like add cold water and whisk, or put over cold water and whisk. Does anybody know??? Quote
Guest Posted July 9, 2006 Posted July 9, 2006 You've got me there - don't even know what sauce that is! Good luck Quote
hali Posted July 9, 2006 Posted July 9, 2006 dont you just have to keep whisking for your life...... Quote
Marion Posted July 10, 2006 Posted July 10, 2006 if it splits try turning off the heat, beat an egg yolk in a seperate bowl and slowly add your béarnaise into it, while whisking ... when it has thickened, get back to the bain marie and finish incorporating the butter. Know this is probably too late to help Quote
Guest Posted July 10, 2006 Posted July 10, 2006 My Master Chef hubby says, "Just open another jar" Peggy Quote
Guest Posted July 10, 2006 Posted July 10, 2006 Thanks for those! I tried whisking to within an inch of it's life & that didn't work. I tried adding ice cubes and beating, which unsplit it (glued it?? ) but it didn't re-thicken, so placed back over bain marie... still didn't thicken, but tasted nice anyway as a kind of gravy! Thanks Marion - will try to remember that for next time. Quote
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