Guest Posted July 9, 2006 Share 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 Link to comment Share on other sites More sharing options...
Susan Posted July 9, 2006 Share Posted July 9, 2006 Sorry cant help but hope you have it sorted now! Quote Link to comment Share on other sites More sharing options...
Guest Posted July 9, 2006 Share Posted July 9, 2006 You've got me there - don't even know what sauce that is! Good luck Quote Link to comment Share on other sites More sharing options...
hali Posted July 9, 2006 Share Posted July 9, 2006 dont you just have to keep whisking for your life...... Quote Link to comment Share on other sites More sharing options...
Marion Posted July 10, 2006 Share 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 Link to comment Share on other sites More sharing options...
Guest Posted July 10, 2006 Share Posted July 10, 2006 My Master Chef hubby says, "Just open another jar" Peggy Quote Link to comment Share on other sites More sharing options...
Guest Posted July 10, 2006 Share 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 Link to comment Share on other sites More sharing options...
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