Save curdled hollandaise sauce
It usually happens when you're already late and the guests are already gathered around the table. After all, a hollandaise sauce couldn't have asked for a better time to curdle. However, there is a quick remedy that you can use to save the food.
A curdled Dutch sauce - this can happen to anyone
Even the best chef can't claim that he's never made the faux pas of a curdled hollandaise sauce. However, with all his experience, he will be behind this mishap to make up for the planned one menu still be able to comply. After all, necessity is the mother of invention and thus leads to possible solutions, even in situations that seem almost impossible to solve.
- Even in the kitchen at home, a curdled hollandaise sauce would cause a stir of the first order. Depending on who is visiting at the moment, it will certainly be all the more difficult for you to keep calm now and save what can be saved.
- Because even if it still seems so at first, it is by no means a hopeless situation to finish such a meal that is equally appealing to the eye and the palate.
How to save a hollandaise sauce
A hollandaise sauce tends to curdle quickly, giving it a rather unappetizing appearance that no one wants to subject their guests or family to. After all, there is a lot of work involved in preparing such a meal, for which you, as the The person who prepared them will surely like to be rewarded with a look on satisfied faces would. You should therefore try to restore the normal state.
- As soon as you notice that the liquid is no longer smooth in appearance, remove it from the heat.
- Put 3-4 ice cubes in a cup and let them melt.
- As soon as a quantity of approx. 3 tablespoons collected at the bottom of the cup, stir this cold Water under the curdled mass and it will smooth out again as if by magic and thus save your meal sequence.
- If necessary, adjust the amount of ice water to the amount of sauce to get the best possible consistency.
A homemade hollandaise sauce tastes best with asparagus dishes in particular. If you …
What causes the curdling of this specialty is mainly that the melted butter is added too hastily. This should only happen drop by drop at the beginning and only gradually increase. Be sure to be a bit more careful here and this Dutch sauce curdling won't happen again any time soon.
