My sauce has split

What it is

Do not whisk harder — that is not the problem. Start a fresh emulsifier in a clean bowl: a spoonful of the water phase, or a fresh yolk, or a teaspoon of mustard, and whisk the broken sauce into THAT, slowly, as though it were the oil.

Why it works

An emulsion is fat in fine droplets held apart by an emulsifier. Too much fat too fast, too little water phase, or a temperature shock leaves droplets big enough to merge. Rebuilding works because you are re-dispersing existing fat into a new, adequately emulsified base.

When to use it

Mayonnaise, aioli, hollandaise, butter sauces, vinaigrettes.

What goes wrong

Whisking a broken sauce harder; adding more oil to fix it; heating a split butter sauce, which finishes it off.

More on this shelf

My braise is still tough Almost always not cooked long enough, not cooked too long.
My bread is dense Either the yeast did not work, the gluten cannot hold gas, or it was baked before it had risen.
My eggs are rubbery The protein network tightened and squeezed out the water it was holding.
My fried food is greasy The oil was too cool, or the pan was too full, which is the same thing.
My garlic tastes bitter Garlic burns far faster than onion, and burnt garlic is bitter all the way through a dish.
My mashed potato is gluey The starch granules were ruptured by too much mechanical work.
My vegetables went watery They were crowded, so their own steam could not leave.

My sauce has split

What it is

Why it works

When to use it

What goes wrong

More on this shelf

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