nemo@rochester.UUCP (Wolfe) (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. I haven't tried reheating sauce (never seems to be any left), but often I have had the sauce separate while eating my first egg benedict (yum!) or florentine (yum) (or best of both - yum yum!). If this happens, just add a little water or lemon juice and whisk. It always comes back together for me. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 school 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627