Is there any way to fix a "broken" cream sauce?

Question

Y'know, Pammy, that's a pretty good answer, except that it's a cream sauce, not a hollandaise, and the work was plagerized from:
http://www.taunton.com/finecooking/pages/c00180.asp

My comment was only intended to identify the author. Plagerism, no matter how well-intended, is the theft of someone's intelectual property, and I point out the error whenever I come across it on Y!Answers.

Answer 1

Try adding more milk and return to simmer...but it depends on just what the problem is...check out this site below:

Answer 2

How to fix a broken sauce
A broken sauce is a sad sight: thin with a grainy appearance. The likely causes are overheating, adding the butter too quickly, or adding too much butter.

If a sauce seems too thick or on the verge of breaking -- you'll see oily butter begin to accumulate on the edge of the sauce -- you can often save it if you act fast. Take the sauce off the heat and slowly whisk in a tablespoon of cold water (some chefs add an ice cube) or heavy cream (which is cold and a great emulsifier besides).

A broken sauce can be saved. Whisk another yolk with a tablespoon of water and then very gradually whisk the broken sauce into the yolk. These scrambled eggs are beyond repair. If you overcook the egg yolks, the sauce is beyond repair. You will have to start over again using lower heat.

If the sauce actually breaks, it can usually be repaired by very slowly beating the warm sauce into a yolk that has first been whisked vigorously with a tablespoon of cold water or heavy cream. (You're basically starting the emulsion process over.) A repaired sauce won't be as light, but it will be acceptable for most uses.

Answer 3

Go to www.cheftalk.com.

Answer 4

if the cream turned, no

Answer 5

whats wrong with it?

Answer 6

I think not, how can it be broke????