If it ain't broke, don't fix it—but it if it is broke, we can help you fix it.
We call our recipes for these sauces"foolproof" with good reason: They guarantee stable, emulsified sauces if the instructions are followed to the letter. But if you're following a different recipe, or if you like the challenge of employing a more classical technique, or if your sauce breaks because your equipment isn't quite what we call for in our recipes, don't worry—you don't have to throw all those egg yolks out.
. Fixing any broken egg-based emulsion requires the same method: Create a new emulsion, then whisk the broken one into it. You can do this by placing a teaspoon of lemon juice in a clean bowl and adding a small amount of the broken emulsion, whisking to form another, stable emulsion. Once that emulsion forms, drizzle in the rest of the broken sauce, whisking constantly. Alternatively, you can create an emulsion with an egg yolk and an acid, like lemon juice, to which you'll then add the broken sauce, a little at a time, whisking constantly. If you choose the egg yolk route, you may need to thin out the resulting sauce a bit with water.Pan sauces are butterfat-in-water emulsions that essentially serve as a vehicle for all the tasty stuff left in the bottom of a
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