Reader Jo writes:
Perhaps you already knew this, but I just discovered for myself that the same technique you showed for fixing siezed chocolate (mixing in a little water) works really well for rescuing split mayonnaise as well. I had only ever encountered the standard advice about using another egg yolk to save split mayonnaise, but when this unfortunate thing happened to me yesterday, it occurred to me that it might be worth trying what you recommended for chocolate. And it worked beautifully! I just wanted to thank you for the inspiration to try this.
Great improvisation Jo, and I’m glad it worked! But it’s true, if an egg emulsion isn’t to far gone, a little warm water will fix it. Once it’s completely separated, however, the old egg yolk method is pretty much all you can do.