Rewhisking

Rewhisking is the act of whisking a mixture again after an initial whisk to restore texture, volume, or emulsion. It is commonly used in contexts such as whipped cream, meringues, and emulsified sauces when a preparation has deflated, separated, or lost its stability.

In whipped cream and other foams, rewhisking is typically attempted when the mixture has softened or started to sag but is not yet fully broken. Chill the bowl and whisk, then rewhisk at medium to high speed until the desired stiffness returns. Care should be taken to avoid overwhipping, which can cause the fat to separate into butter and liquid.

In emulsions such as mayonnaise, hollandaise, or vinaigrettes, rewhisking aims to rebind the emulsion after partial separation. This usually involves whisking vigorously while gradually adding a stabilizing ingredient or a small amount of fresh emulsifier (for example, a new yolk or a portion of fresh liquid) and sometimes a pinch of water or acid to help re-emulsify. If separation is extensive, starting anew with a fresh base is often more reliable.

Limitations: Rewhisking cannot always salvage severely broken emulsions or heavily warmed mixtures, and texture may remain imperfect. Prompt action, clean equipment, and proper temperature (cold ingredients for foams, stable temperatures for emulsions) improve success rates. Overall, rewhisking is a rescue technique for maintaining or restoring whipped textures and emulsions rather than a substitute for proper technique or ingredient balance.