|Preparation||Cooking||Start to finish|
|18 min.||5 min.||23 min.|
What's happened? Probably your sauce needed more water, in other words the very small volume of water eventually evaporates due to the heat and beating, and without this water your sauce collapses (same as your morale - have you noticed?).
What can I do? You can try to recover the sauce by removing bowl from bain-marie, add 2 tablespoons of cold water, and start to beat again. This is not a totally sure method, but it usually works.
For 200 g : 1.35 €
|Butter: You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Spinach Omelette, Cream sauce with Vin Jaune, Sautéd broccoli with ham, Little lemon biscuits, ... All|
|Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Smoked salmon sacristains, Chocolate cream with a crunch, irish coffee mousse, Peach and verbena feuilleté, Paris-Brest, Spaghetti Carbonara, ... All|
|Water: You can get more informations, or check-out other recipes which use it, for example: Salmon chard rolls, Cassoulet, Bacon rolls, French croissants, Sorrel soup, ... All|
|Lemon juice: You can check-out other recipes which use it, like for example: Peach and verbena feuilleté, Coriander and cashew nut pesto, Avocado with gravlax, Algerian brik rolls, How to beat egg whites, ... All|
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