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From: ed@mtxinu.UUCP (Ed Gould)
Newsgroups: net.cooks
Subject: Re: Reheating Hollandaise - can it be done?
Message-ID: <498@mtxinu.UUCP>
Date: Mon, 6-Jan-86 15:37:54 EST
Article-I.D.: mtxinu.498
Posted: Mon Jan  6 15:37:54 1986
Date-Received: Wed, 8-Jan-86 07:35:33 EST
References: <379@aoa.UUCP>
Reply-To: ed@mtxinu.UUCP (Ed Gould)
Organization: mt Xinu, Berkeley, CA
Lines: 14

>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."