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Are there any methods available to "fix" a sauce that has curdled?

Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?

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This isn't really a question. Hobodave's answer is the only useful one that will ever happen, anyway. – daniel Aug 4 '10 at 18:48
I made it into a question. But unfortunately it's true that there aren't really any good answers. – Aaronut♦ Aug 4 '10 at 18:50

1 Answer

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If you're making a sauce that isn't supposed to curdle, and it does, you throw it out and start over.

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That's not always an option really – dassouki Aug 4 '10 at 20:00
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That doesn't make it any less true of an answer. – hobodave Aug 4 '10 at 20:14
A better question to ask would be how to prevent curdling. To that I could contribute much more. – hobodave Aug 4 '10 at 21:04
Yep, Dave's right. Don't even think about trying to blend it or strain it, you'll never get the correct texture back. – Michael at Herbivoracious Aug 5 '10 at 6:19
dassouki, sorry, but that is always the only option. If it's curdled, it's garbage. It's technically edible inasmuch as it is unspoiled foodstuff, but beyond that? it's garbage. – daniel Aug 5 '10 at 7:44

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