michael-in-phoenix
Well-known member
I usually make blender hollandaise from the recipe included in Vincent Price's "A Treasury of Great Recipes". You can hold it for a short while, per his instructions, by setting the blender jar in warm water. After it cools in the fridge overnight, it becomes hard like solid butter and immediately breaks when reheated, no matter how gently one tries.
My son made hollandaise using the sous vide method, and we've been eating the leftover sauce all week now. As long as you reheat gently on the stovetop using a small non-stick pan, it stays together with a simple stir with a whisk. I don't heat to boiling or simmering, I warm it to a point where it is still warm when the food is plated.
Who knew?
My son made hollandaise using the sous vide method, and we've been eating the leftover sauce all week now. As long as you reheat gently on the stovetop using a small non-stick pan, it stays together with a simple stir with a whisk. I don't heat to boiling or simmering, I warm it to a point where it is still warm when the food is plated.
Who knew?