Editing Culinary/Recipes/Hollandaise Sauce (section)

== Troubleshooting ==

* If the sauce breaks while you’re whisking or when you serve it on extremely hot food, it will become grainy and thin and the emulsion will split.

* If the sauce looks like scrambled eggs, the egg yolks are overheated. This can't be salvaged.

* If the sauce separates, beat an egg yolk and a tablespoon of water in a clean bowl over simmering water. Then, slowly whisk the broken sauce into the egg yolk in the clean bowl.

* If it’s too hot, slowly whisk a tablespoon of cold water or heavy cream into it to quickly bring down the temperature and keep the liquids together.

* If the sauce is separating because it’s too cool, or you’ve added the butter too quickly, return the bowl to the double boiler and whisk in a tablespoon of hot water to help “degrease” it. Then continue whisking in the remaining butter.