Have you ever had t he experience of destroying an egg-based sauce, (hollandaise, for example) by  not stirring it vigorously enough or too long, or too hot  on the stove? Well. here is a trick that sometimes works to bring it back from the abyss.

Put 2 cold egg yolks into the blender and in small increments beat in the spoiled mixture. At the very least, you will save your sauce from having to s tar t all over again.  A the most, you will have lost two more egg yolks!