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French Classics

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Hollandaise troubleshooting guide

While making a Hollandaise sauce is fairly intricate, don’t let it intimidate you. If you’re
finding yourself in hot water, read through our troubleshooting guide below and then watch
our video demonstration. Panic avoided!

My egg yolk mixture doesn’t fluff up and thicken.
You’re not applying enough wrist action to the process of whipping, or your pot of water
might not be generating enough heat. Remove the bowl, check that you have a slow simmer
in your pot and keep going with the whisk.

My egg yolk mixture reminds me of a scrambled egg.
You’ve applied too much heat to the egg mixture. Unfortunately, when the hollandaise gets
to this consistency, there’s not much you can do to rescue it. Rather cut your losses, take a
deep breath and start over.

My sauce looks as though it’s split.
If the butter is visible and your sauce is very runny, it has split. The good news is that you
can re-emulsify the same sauce again by starting over with a clean bowl and four
tablespoons of hot cream. Just add the cream to the bowl and then gently pour the split
Hollandaise sauce into it while whisking all the time.

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