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From: dsmith@uiucuxc.CSO.UIUC.EDU
Newsgroups: net.cooks
Subject: Re: Reheating Hollandaise - can it be d
Message-ID: <103700009@uiucuxc>
Date: Fri, 3-Jan-86 14:18:00 EST
Article-I.D.: uiucuxc.103700009
Posted: Fri Jan  3 14:18:00 1986
Date-Received: Tue, 7-Jan-86 03:47:05 EST
References: <379@aoa.UUCP>
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Nf-ID: #R:aoa.UUCP:379:uiucuxc:103700009:000:403
Nf-From: uiucuxc.CSO.UIUC.EDU!dsmith    Jan  3 13:18:00 1986


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.  The only thing that has worked, has been to create  
a new batch, and add the old along with the butter.  If there is a
way to successfully reheat such sauces I'd love to know how its done.