If you’ve ever tasted homemade mayonnaise, it is likely that you’d never want to go back to store-bought ones (with the exception of Kewpie but that’s another story for another day…), given its superior taste and how easy it is to make.
However, it is also easy to make mistakes on your first few attempts of mayo creation. For example, adding in oil too quickly make cause it to disintegrate, turning it into an oily mess.
The same goes for Hollandaise sauce as well – the small misstep of overheating it will cause it to curdle, seemingly ruining it.
But fret not – both accidents can be easily salvaged! Here’s how:
To fix a split mayo
Add a fresh egg yolk into the mix and whisk it in gently. This will help to re-emulsify the mixture. Don’t forget to season again!
To fix a curdle Hollandaise sauce
Remove it from heat, and whisk in 2 tablespoons of cold water (per bowl). As if by magic, the blobs will disintegrate, creating a smooth consistency.
