In a sauce like béchamel, which uses flour, butter, and milk, all the ingredients can easily mix together using heat. With an egg-based sauce, the heat alone is not enough because the melted butter (oil) and vinegar or lemon juice (water) are designed never to mix. It needs the eggs to act as a bridge and form a stable, uniform sauce. This is a delicate balance because everything from the temperature, length of cooking, and the ratio of ingredients can affect the stability.
If the sauce looks like scrambled eggs rather than a thick, velvety sauce, it's game over, sadly. The eggs are overcooked and there is no coming back from this. But if the sauce has separated into oil and water components and looks watery and grainy, it is still salvageable.
What you need to do is start with a new batch or emulsifier (i.e. beaten egg yolk and vinegar or lemon juice) and then slowly whisk the broken sauce into the emulsifier. This works only if you have spare ingredients — and remember to thin out the sauce with some water.
"Sauce" - Google News
June 13, 2023 at 11:34AM
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How To Totally Revive Broken Egg-Based Sauces - Daily Meal
"Sauce" - Google News
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