Hollandaise

[MikeLM]

Great stuff, RPM but...

You don't need to parade this habit with us but you should certainly review it with your cardiologist!

Mike

[boar_d_laze]

That is so incredibly cool! Thumbs way up!

And thanks for the h/t,
BDL

[durangojo]

bdl or anyone,
i have never made blender hollandaise..do you need to keep it warm? will it keep overnight and be good to go the next day? personally to me,hollandaise is just as tasty at room temp (can't vouch for the safety factor however)..i make a bbq hollandaise to nap over a spicy smoked prawns on rosemary polenta dish..what is the best method to keep the hollandaise during service? covered in a water bath? just on the back of the stove?..can i reemulsify it the next day by adding it to egg yolks or butter or anything?..trying to avoid making it every day if i don't have to or throwing it away each night..any suggestions would be great, thanks
joey

[boar_d_laze]

Joey, I know there are some tricks to keeping hollandaise beyond a service, but don't know what they are. The only reason I'm replying at all is keep the ball rolling and maybe bring in some other replies from people who do know. My entire professional experience with the hollandaise family of sauces is either making several times during the evening or darn near a minute. In fact, the great thing about blender hollandaise is that you can keep the ingredients ready to go on the piano and the refrigerator, and put it together in nothing flat. Just beat up a bunch of yolks, and into the fridge with those bad boy. Order up! Two tbs in a measuring cup with a squeeze of lemon a dash of tabasco an immersion blender and about, and 3 tbs or so melted butter from the pot on the French top -- Whammo! 2 servings. Fingers never left your hands.

You need to be very careful how you handle hollandaise and the variants because it's prime bacteria breeding ground. Hold it hot enough for safety, and it will curdle. The prime trick I know of for holding it during an entire service, or transport to the even site, is the magic "thermos bottle." Que high tech, no?

Try a blood orange hollandaise for the Benedict variants. Lime is way cool with fish.

BDL

[Bazza]

Hollandaise keeps very well in a bain marie I have kept it for about 3 hours in this way. I am a little obsessive about bacteria though and if a sauce has been kept warm for a long time I would not chill and reheat it. If you want to make ahead of time there is a method to reconstitute. Reheat the sauce over a gentle heat, in another pan whisk an egg yolk with 1 tbs of water over a medium heat until the yolk begins to stiffen. Once your sauce has melted, slowly whisk it into the egg/water mix. It will look very broken but should come back together. It will not be as light as the original sauce though.

RPM I love your post on this

[Mezzaluna]

YOU MADE EGGS BENEDICT AND DIDN'T INVITE ME???