Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site aoa.UUCP
Path: utzoo!linus!decvax!genrad!panda!talcott!harvard!bbnccv!bbncca!aoa!mbr
From: mbr@aoa.UUCP (Mark Rosenthal)
Newsgroups: net.cooks
Subject: Reheating Hollandaise - can it be done?
Message-ID: <379@aoa.UUCP>
Date: Tue, 31-Dec-85 12:20:43 EST
Article-I.D.: aoa.379
Posted: Tue Dec 31 12:20:43 1985
Date-Received: Wed, 1-Jan-86 05:12:43 EST
Reply-To: mbr@aoa.UUCP (Mark Rosenthal)
Organization: Adaptive Optics Assoc., Cambridge, Mass. USA
Lines: 11

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."