Go up: v. tr. “To reassemble” is to restore its homogeneity to an emulsified sauce, which has “turned” due to lack of stability. We go up a mayonnaise by gradually incorporating, with a whisk, a new egg yolk, a little mustard, a few drops of vinegar or water; we go up a hollandaise or a béarnaise by incorporating little by little, with a whisk, a little water, hot if the sauce is cold, cold if the sauce is hot....
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