Okay, educate the old fart. Why is my Béarnaise sauce separating?

I followed two different recipes, the sauce looks great, but when put in a warm (not boiling) water bath (bain-marie if you will) it goes to pot. It still tastes good, but it looks like $hit. Any thoughts?

Try beating in a little bit of cold water.

At CIA they taught us that adding butter too quickly was the usual cause of separation -- cut the butter into small pieces, add them one piece at a time, and be sure the butter is totally melted and incorporated before adding the next piece.

They also suggested Stuart's cold water technique if separation starts.

Yeah, maybe your bain marie is just too hot.

Here's a trick - rather than using the bain marie technique, try holding it in one of those thermos carafes. If it still separates, then it is something in your method that is causing the problem - if it doesn't, then it was a temperature issue.

I followed two different recipes, the sauce looks great, but when put in a warm (not boiling) water bath (bain-marie if you will) it goes to pot. It still tastes good, but it looks like $hit. Any thoughts?

Lotsa thoughts - having made both Bearnaise and Hollandaise daily for about 25 years, I put them all in the book.

Okay, thanks, I'll give these a try next time.

Clarify your butter and then SLOOOOOOOWLY pour it into the eggs while whisking CONSTANTLY. A food processor is very helpful here.

rwj

Have you tried letting someone else cook?

Have you tried letting someone else cook?

Go to your corner, listen to six straight hours of Willie Nelson, then report back here.

Have you tried letting someone else cook?

Go to your corner, listen to six straight hours of Willie Nelson, then report back here.

Hmpf!.....

You've never experienced Rigoletto: Act III - La donna e mobile until you've heard it done by Willie...

You've never experienced Rigoletto: Act III - La donna e mobile until you've heard it done by Willie...

Indeed - must be just like you make Bearnaise sauce......

Indeed - must be just like you make Bearnaise sauce......

Hairier, and with some funny little smoking weed...

I followed two different recipes, the sauce looks great, but when put in a warm (not boiling) water bath (bain-marie if you will) it goes to pot. It still tastes good, but it looks like $hit. Any thoughts?

Okay, I can't *stand* all this erroneous advice you're getting!

Cook the egg/reduction mixture in a stainless bowl over low *direct* heat - whisking constantly. (Preferably in a figure 8 motion.)

As soon as it *begins* to change color and thicken,remove from the heat and gradually whisk in *hot* melted *whole* butter (if you use clarified it will thicken too quickly and you will *not* have the appropriate balance of flavors between butter and eggs - you'll just have to add water back in the end for proper consistency.)

It will *never* break if you cook the egg yolks as I recommend.

Have you ever tried the Knorr Bérnaise Sauce? I've used it for years, adding fresh lemon juice and fresh tarragon, when in season, and dried when not. I make it a day ahead.....perfect every time and tastes awesome. It thickens nicely, and sometimes I add a bit of fresh butter.

Have you ever tried the Knorr Bérnaise Sauce? I've used it for years, adding fresh lemon juice and fresh tarragon, when in season, and dried when not. I make it a day ahead.....perfect every time and tastes awesome. It thickens nicely, and sometimes I add a bit of fresh butter.

Arrrrgggghhh!

I think we would all agree that the word "awesome" is beaten to death in current American jargon. However, how you can apply it to this:

MODIFIED MILK INGREDIENTS, MODIFIED CORN STARCH, HYDROGENATED SOYBEAN OIL, MONOSODIUM GLUTAMATE, WHEAT FLOUR, HYDROLYZED PROTEIN (CORN, SOY, WHEAT, CASEIN), CORN SYRUP SOLIDS, SALT, ONION POWDER, SPICES, LOCUST BEAN GUM, GUAR GUM, CITRIC ACID, DEHYDRATED

leaves me truly and classically awe-stricken.

It is a well known fact that even the best chefs use shortcuts, otherwise they would never get food to the guests. I, too use shortcuts, especially when I find an excellent product that to me and my guests, tastes "awesome". I've had many guests ask me for the recipe. Upon leaving, I quietly hand them an envelope with the packaging enclosed, only to get a phone call the next day, from a laughing and appreciative guest.

This is not something I use every day, perhaps once a year, if that, therefore a few undignified ingredients are not going to kill me.

It is a well known fact that even the best chefs use shortcuts, otherwise they would never get food to the guests.

Ah, Karen. The best chefs are exacting in their technique, demanding of their staffs, and committed to best ingredients. Their so-called "short-cuts" have to do with food prep, not cheap substitutes.

Arrrrgggghhh!

I think we would all agree that the word "awesome" is beaten to death in current American jargon.

Lucky you don't live in Australia. Evidently 'sick' is even more awesone than 'awesome' with teenagers these days.
(Source: Family Feud)

I never use processed or substitute items if I can avoid it. I just prefer the taste of the real thing. Stuff like Cool Whip is just wrong...