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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Reheating Hollandaise
Message-ID: <14446@rochester.UUCP>
Date: Thu, 9-Jan-86 10:04:45 EST
Article-I.D.: rocheste.14446
Posted: Thu Jan  9 10:04:45 1986
Date-Received: Sat, 11-Jan-86 05:48:32 EST
References: <379@aoa.UUCP> <103700009@uiucuxc>
Reply-To: nemo@rochester.UUCP (Richard Newman-Wolfe)
Organization: U. of Rochester, CS Dept.
Lines: 20

In article <103700009@uiucuxc> dsmith@uiucuxc.CSO.UIUC.EDU writes:
>
>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.  
I haven't tried reheating sauce (never seems to be any left), but
often I have had the sauce separate while eating my first egg
benedict (yum!) or florentine (yum) (or best of both - yum yum!).
If this happens, just add a little water or lemon juice and whisk.
It always comes back together for me.
Nemo

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