Live to cook, Just keep it on the stove away from any direct heat. Or keep it in any warm place. No direct heat. Thanks again D. Like this is possible. Im sure, bacterially speaking, this rule will extend to many parts of the world. How about keeping it in the fridge and warming it when you're ready to use it. I've heard that if you put it in the refrigerator it turns into a hard lump of lemon butter that separates and curdles on reheating.
If I needed it in two hours and had time to make it now, I would definitely try the insulated food jar method. Where I used to work they would put the pan in a "warm" place on top of one of the ovens, where sometimes it would cook and break, and other times it would chill and crystallize, depending on whether the oven was in use.
It is my recomodation that the best way is the classic way. As dlee said just keep it in a warm place internail temputure should not exceed degrees As nick shu pointed out ,which is true here as that a sauce that has been sitting for four hours must be brought to a boil This is of course impossible with hollandaise. You can not boil it,and you can not hold it above degrees HAACP you can hold this sauce safely for four hours,But understand there are two reason this sauce is not being made by Chefs like it used to 1 People are just eating lighter preparations of food.
Hollandaise and the like are artery killers. To keep a holandaise in the fridge The thing with hollandaise is that it is a very temperamental sauce. What I mean is it breaks in a heart beat too cold or too warm. Live to cook, One way I can recomend is to, seperate your egg yolks, and keep them in the fridge. Then you can keep your butter warm till you need it. Then when you are ready to serve, fifteen minutes before service you go ahead and make your sauce.
Dlee I've kept hollandaise in the fridge and never had problem with it. It tasted very good and no curdle. It is ok to keep your eggs in the fridge. But it is important to let them temper before you start,Or you will not incorporate enough air or butter and it is more apt to break cc [This message has been edited by cape chef edited Sisi, How do you reheat it?
Thank you, D. I found that making it an hour ahead and keeping it in a warm place was enough for me. But I'm curious about the fridge idea too. Set the container on a warming plate, but do not place it directly on a stove burner, or the sauce overcooks or separates. Arrange the plastic wrap so it doesn't touch any hot surfaces.
Store the container on the warming plate for up to one hour before serving. Pour the leftover sauce into a plastic- or glass-storage bowl. Seal the lid tightly and place the bowl in the refrigerator.
Store the sauce refrigerated for one to two days. Transfer the hollandaise sauce to an uncovered, microwave-safe bowl to reheat. Microwave it at percent power for 15 seconds, then stir. Continue to microwave the sauce in second intervals, stirring between each, until the sauce is warmed through.
Hollandaise sauce is best served fresh, as it loses its consistency and flavor during storage and reheating. I only tried it once, but it worked.
I think it was a Chef John trick. I believe it was in the same episode of Good Eats -- a good thermos. Joe Joe Yes, in that episode he mentions the thermo, but I was hoping for days instead of hours.
Keith Rees Keith Rees 1. Dennis Brewers Dennis Brewers 1. Glorfindel 1 1 gold badge 8 8 silver badges 22 22 bronze badges. Dougal Dougal 1. Madjid Smail Madjid Smail 1. I am sure I have used it after 5 days in refrigerator.
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