Going crazy is a term referring to an inconvenience that can occur during the preparation of a sauce or cream. It happens when the ingredients separate and give the preparation, which should be homogeneous and velvety, a grainy appearance. Sauces more susceptible to this risk are those emulsified, hot or cold, such as mayonnaise and Dutch, which, in fact, because of a whisk error or an excessive heat the fat separates from the eggs. Even some sweet creams, such as pastry, English and eggnog, can go crazy if overcooked with high heat.