How to rescue a Hollandaise with too much lemon
I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be okay.
Could I rescue this sauce by immediately preparing another batch with no lemon juice and then whipping or folding the two batches together?
I would have to melt another stick of butter and separate four eggs, so assume it takes me 15 minutes from when the first batch is done to finish preparing the second batch.
Best Answer
Yes, do it. Making the second batch is your best way to get something good.
First, keep your first batch warm, don't let it cool down. Second, you don't have to wait them to get ready to mix them. Start with the new yolk with a bit of water, beat until foamy. Then, instead of drizzling oil, drizzle the old batch, until incorporated. Then add more butter. Use a lower temperature than for the normal beating process, so you don't overcook the yolk from the existing batch.
Alternatively, if you don't mind having a fattier sauce, just add more butter to the existing batch. The fat absorbability of hollandaise is not limited by the yolk emulsifiers, but by the available water. A single yolk can absorb liters of fat, if you started with a bit of liquid before adding the butter.
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Quick Answer about "How to rescue a Hollandaise with too much lemon"
Start with the new yolk with a bit of water, beat until foamy. Then, instead of drizzling oil, drizzle the old batch, until incorporated. Then add more butter. Use a lower temperature than for the normal beating process, so you don't overcook the yolk from the existing batch.How do you counteract too much lemon flavor?
To cut lemon flavor in a dish, you can add baking soda to neutralize the excess acidity. Add \xbc of a teaspoon per 1 cup of liquid. Stir and taste. Other ways to mask too much lemon flavor include adding sugar or honey, adding cheese, or diluting the sauce.How do you Uncurdle hollandaise sauce?
Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency. Note: You can use scalded cream instead of hot water.How do you rescue a broken hollandaise sauce?
What to Do with Leftover Hollandaise Sauce \u2013 9 RecipesHow to Fix Broken Hollandaise Sauce
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