mbr@aoa.UUCP (Mark Rosenthal) (12/31/85)
Is it possible to reheat hollandaise sauce once it has been refrigerated?
When it cools, it gets very thick. How do you get it to thin out? It seems
that heating it would cook the egg yolks and make it even thicker.
--
Mark of the Valley of Roses
...!{decvax,linus,ima,ihnp4}!bbncca!aoa!mbr
"There was an old woman, as I have heard say.
She tickled the critters that came in her way.
Hi, ho, fiddle dee dee."ark@alice.UucP (Andrew Koenig) (01/02/86)
You might try a double boiler, taking pains not to allow the water in the bottom part to get hot enough to boil.
levy@ttrdc.UUCP (Daniel R. Levy) (01/04/86)
In article <4764@alice.UUCP>, ark@alice.UucP (Andrew Koenig) writes: >You might try a double boiler, taking pains not to allow >the water in the bottom part to get hot enough to boil. Or use a microwave oven with adjustable heat level at its lowest setting, stopping and stirring often. -- ------------------------------- Disclaimer: The views contained herein are | dan levy | yvel nad | my own and are not at all those of my em- | an engihacker @ | ployer or the administrator of any computer | at&t computer systems division | upon which I may hack. | skokie, illinois | -------------------------------- Path: ..!ihnp4!ttrdc!levy
ed@mtxinu.UUCP (Ed Gould) (01/06/86)
>Is it possible to reheat hollandaise sauce once it has been refrigerated? >When it cools, it gets very thick. How do you get it to thin out? It seems >that heating it would cook the egg yolks and make it even thicker. According to Joy of Cooking, whose "blender Hollandaise" is a quick, easy almost-perfect sauce, it can be reheated in the top of a double boiler. It can also be kept warm between preparation and serving by imersing the container in almost-boiling water. -- Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed +1 415 644 0146 "A man of quality is not threatened by a woman of equality."
alan@mtxinu.UUCP (Alan Tobey) (01/06/86)
> Is it possible to reheat hollandaise sauce once it has been refrigerated? > When it cools, it gets very thick. How do you get it to thin out? It seems > that heating it would cook the egg yolks and make it even thicker. > -- Mix it with a little commercial mayonnaise (c. 20% of its volume) and beat it with a whisk in a double-boiler over hot (not boiling) water until uniform and smooth.