saving the Béarnaise sauce

You’ll know the sauce has split when you stop whisking and the oil starts beading out the sides. This is no longer an emulsification when it has separated and will not hold as a sauce. BUT don’t despair you can save your Béarnaise sauce. Simply start the whole process again with fresh egg yolks and instead of the using melted butter this time, use the split egg mixture slowly incorporating until the sauce is glossy and smooth again. Check out the video to see what we mean.

Another handy tip is to store the Béarnaise sauce in a thermos, this way you can make it up to 3 hours before you need it and it will keep it warm without splitting.