Yes, I've curdled it before now too. I think curdling the brandy butter is probably one of those 'rites' a cook just has to go through. The reason it curdles is usually because we have added too ...

In theory, the sauce cooks up silky smooth. In reality, you can end up with curdled butter or overcooked egg yolks. And it can take up to 15 minutes to thicken! But there's an easier and ...

Butter. Just the sound of it gets the juices flowing. In your wildest dreams could you picture a world without it? Why, it’s unimaginable!. Okay, okay, so without it we’d all have smaller bottoms … ...

When you curdle an egg-based sauce such as hollandaise, the curdling happens when the egg mixture is overheated and the protein in the eggs sets, making it unable to absorb the butter that is ...

Preheat the oven to 150°C fan/170°C/gas mark 3. Add the soy milk and cider vinegar to a bowl and leave to sit for 10 minutes until lightly curdled. In the meantime, add the butter, sugar, golden ...