![]() Stir it frequently as it heats up just to warm, not hot. To reheat, place the Hollandaise in a double boiler or in a heat-safe bowl over a saucepan of simmering water. You can reheat Hollandaise sauce, but you must do so gently. It can also be frozen, but we don't really recommend it. If you do need to store leftover Hollandaise longer, you can refrigerate for at most 3 days (though 1 to 2 days is best). Just be sure to stir it occasionally to keep the emulsion from separating. You can make it about 30 minutes in advance and keep it warm on top of a double boiler of hot water (not boiling) on a warm stove or in a 200☏ oven. Hollandaise sauce does not store well, and it's best eaten soon after it is made. If the sauce is emulsified but too thin, pour the sauce into the pot you melted the butter in and heat over low heat, whisking constantly until it gets more body.Ĭan You Store and Reuse Leftover Hollandaise? If the butter is only barely warm, it won’t heat the yolks enough to thicken the sauce.And a little extra water helps the hollandaise emulsify better. Don’t melt the butter at a high temperature, because it’ll evaporate the water in the butter.Add butter in a thin stream, not all at once.This step heats the egg yolks and gives the sauce body, so it’s not runny. ![]()
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