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From: jeffw@midas.UUCP (Jeff Winslow)
Newsgroups: net.cooks
Subject: Re: Reheating Hollandaise - can it be d
Message-ID: <77@midas.UUCP>
Date: Thu, 9-Jan-86 12:33:34 EST
Article-I.D.: midas.77
Posted: Thu Jan  9 12:33:34 1986
Date-Received: Sat, 11-Jan-86 07:38:30 EST
References: <379@aoa.UUCP> <103700009@uiucuxc>
Reply-To: jeffw@midas.UUCP (Jeff Winslow)
Organization: Tektronix, Beaverton OR
Lines: 17
Summary: 

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.  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.

Try putting the sauce container in a (much) larger container full of
water as hot as you can run out of the tap. Stir the sauce several
times as it warms. You may have to change the water a few times as it cools.
This may take some time, but the only time I've had Hollandaise separate
on me with this method was when I had so little sauce that it got hot
too fast.
    				getting fatter...
				Jeff Winslow