Save clotted hollandaise sauce
I like to use hollandaise sauce, but only the homemade ones. It happens to me here and there that the sauce clots when it hits, mostly because the liquid butter - hopplahopp - is taken too fast.
You can save the whole thing by adding one or two ice cubes, with small quantities of one or two tablespoons of ice-cold water to the mass and whipping it up.
The sauce is recovering and everything is fine! Of course this works for all variations of the hollandaise. (Bearnaise sauce, Malta sauce, Choron, etc.)
