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1 year, 11 months ago
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How to make a Hollandaise sauce so it doesn't separate when I reheat it?
I tell you, I can make a beautiful Hollandaise sauce that I just love with eggs Benedict or over fresh asparagus.
But, I'm having a huge problem with it.. I can't reheat it without it turning into a gooey, sloppy, greasy, separated mess! I would like to be able to make a larger batch and refrigerate the leftovers, instead of having to stand at the stove for 30 minutes for each meal with want this sauce with. And no, using powdered stuff is not an option..lol
But, I'm having a huge problem with it.. I can't reheat it without it turning into a gooey, sloppy, greasy, separated mess! I would like to be able to make a larger batch and refrigerate the leftovers, instead of having to stand at the stove for 30 minutes for each meal with want this sauce with. And no, using powdered stuff is not an option..lol
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M$1 Answer
Since hollandaise sauce is made from eggs and butter it is hard to preserve it. The jarred store bought is loaded with preservatives, Unfortunately it has to be made fresh every time. Since the acids in the eggs and butter and if you use any type of citrus and combination break down and go rancid quickly. Freezing breaks down the eggs proteins and jarring gives you the chance for botulisim.
source(s):
Americas Test Kitchen Forum
Americas Test Kitchen Forum
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