The blog of cooking-ez.com

The dissociation of a preparation


The dissociation of a preparation
It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part.

It's the dissociation, or as the french pastry chefs and cooks say, "it's tranché!".
2,979 1 4
Grade this page:

Last modified on: January 22th 2022

Keywords for this post:CreamSauceProblemDissociationSolidLiquid
The dissociation of a preparation
For example, here is a chocolate-hazelnut ganache that is tranché:

ganache qui a tranché


It doesn't show up very well in the (small) photo, but there's a thick chocolate-hazelnut pan base, and on top a layer of liquid fat.

What happened?


In the vast majority of cases, it's because in your mixture there is a fatty part and a watery part, the whole thing comes together in a delicate balance.
If this balance is broken because there is too much of one or the other, or a thermal shock, the whole which was homogeneous dissociates, it cuts!

This imbalance is often caused by the heating, perhaps excessive, of the preparation, and during this heating the water can evaporate and reduce, the fat not.
This is what happened with the ganache above, I didn't remove the simmering cream from the heat soon enough before adding the chocolate and hazelnut powder, sad result.
Another example, a bearnaise sauce or a hollandaise sauce that slices when it was almost finished, it's certainly because there was too much butter added and not enough water in the vinegar-wine-herb or lemon reduction.

And besides, it doesn't prevent this tragedy, there is little or no warning of disaster for an amateur, it is quite brutal.

What to do if it does?


1) Don't panic, don't despair, because it's very easy in this situation, so great is the disappointment, to swear a good big blow, to say to oneself that it's ruined, and to throw everything away...
2) Keep a critical eye: OK it's tranché, but what if it lacks water? Let's try to compensate it, and for that :

- Remove immediately from the heat or the water bath
- Add, very cold, a little bit of water (Béarnaise) or one of the components that brings it (cream for the ganache).
- Take the mixture back slowly, with a whisk, a spatula or a maryse to incorporate this addition (cross your fingers too, put all the chances on your side ;-).

sauce béarnaise



3) If it still doesn't work, use the super power of cornstarch:

- Incorporate a mixture made of a tablespoon of water and a teaspoon of cornstarch in the preparation that you will put back on the fire and will whip until return of the initial texture.

eau + maïzena



You will have understood, there is no fatality in these small culinary dramas, it is just a bit of physics in your pan, it is necessary to try to be attentive enough during your preparation, to prevent rather than to cure.

To sum up: A preparation that goes off is most of the time an imbalance of water/fat, an imbalance that you can try to reduce or eliminate to regain the initial smoothness.


Back to top of page

Lasts posts
Celeriac soups and the 3rd ingredient
Celeriac soups and the 3rd ingredient
Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...
7344.6 May 21th 2022
The delicious complexity of Jura wines
The delicious complexity of Jura wines
Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.
8724.7 May 14th 2022
Shall I take the tops off?
Shall I take the tops off?
If you buy your vegetables at the market, at a farmer's stand, once you have chosen a bunch of carrots or beets for example, you must have already heard this proposal from the salesman: "Shall I pull the tops? This sentence is his proposal to remove for you all the tops, which he puts aside, to...
1,1794.7 May 7th 2022
The color of the bread crumb
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...
1,3234.5 April 30th 2022
The salad spinner is not only for salad
The salad spinner is not only for salad
Where we see that the salad spinner can be used for many other purposes.
3,2014.3 March 25th 2022
Other pages you may also like
Markers in cooking
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...
3,5225 July 3rd 2021
Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
122K4.3 June 16th 2021
Rosemary in recipes
Rosemary in recipes
Rosemary, as I’m sure you know, is a culinary herb, one of the famous French "herbes de Provence", and is very effective in bringing a real taste of the Mediterranean to any dish. The classic way to use it in a recipe is to add a sprig or two and leave it in during cooking as a way of...
14K3.7 April 18th 2018
Salt and yeast
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
52K4.1 March 15th 2019
Cleaning endives
Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...
11K3.6 March 24th 2020
Post your comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page