dsmith@uiucuxc.CSO.UIUC.EDU (01/03/86)
For years I too have tried to reheat Sauce Bernaise and Sauce Hollandaise with rather disasterous results. Unfortunately, just reheating in a double boiler has never worked for me. The sauces always separate. The only thing that has worked, has been to create a new batch, and add the old along with the butter. If there is a way to successfully reheat such sauces I'd love to know how its done.
jeffw@midas.UUCP (Jeff Winslow) (01/09/86)
In article <103700009@uiucuxc> dsmith@uiucuxc.CSO.UIUC.EDU writes: > >For years I too have tried to reheat Sauce Bernaise and Sauce >Hollandaise with rather disasterous results. Unfortunately, just >reheating in a double boiler has never worked for me. The sauces >always separate. The only thing that has worked, has been to create >a new batch, and add the old along with the butter. If there is a >way to successfully reheat such sauces I'd love to know how its done. Try putting the sauce container in a (much) larger container full of water as hot as you can run out of the tap. Stir the sauce several times as it warms. You may have to change the water a few times as it cools. This may take some time, but the only time I've had Hollandaise separate on me with this method was when I had so little sauce that it got hot too fast. getting fatter... Jeff Winslow