http://timeinthekitchen.com/2008/10/hollandaise-sauce/ Thu, 29 Jul 2010 21:45:59 +0000 hourly 1 http://timeinthekitchen.com/2008/10/hollandaise-sauce/comment-page-1/#comment-960 sue Wed, 23 Dec 2009 17:33:55 +0000 http://timeinthekitchen.com/?p=71#comment-960 Yes, it'll just be a matter of reheating it gently. When I've reheated leftover Hollandaise sauce for breakfast poached eggs, this is what I've done: bring an inch or so of water to a simmer in a pan. Put the hollandaise in a pan or bowl that will set over the top of the pan. (The hollandaise should be at room temperature, which it sounds like yours will be) Off the heat, whisk up the Hollandaise, slowly add 1/2 tsp of the simmering water to the hollandaise and whisk completly. Put the sauce over the hot water, stir constantly for about 15 to 30 seconds, take off the heat for a few seconds, continuing to whisk, then put back over the hot water, still stirring for another 15 seconds. Repeat until the sauce is warmed. It won't take long, just a couple of minutes. The trick is to take your time though! Yes, it’ll just be a matter of reheating it gently. When I’ve reheated leftover Hollandaise sauce for breakfast poached eggs, this is what I’ve done: bring an inch or so of water to a simmer in a pan. Put the hollandaise in a pan or bowl that will set over the top of the pan. (The hollandaise should be at room temperature, which it sounds like yours will be) Off the heat, whisk up the Hollandaise, slowly add 1/2 tsp of the simmering water to the hollandaise and whisk completly. Put the sauce over the hot water, stir constantly for about 15 to 30 seconds, take off the heat for a few seconds, continuing to whisk, then put back over the hot water, still stirring for another 15 seconds. Repeat until the sauce is warmed. It won’t take long, just a couple of minutes. The trick is to take your time though!

]]> http://timeinthekitchen.com/2008/10/hollandaise-sauce/comment-page-1/#comment-959 Joanne K Wed, 23 Dec 2009 16:50:17 +0000 http://timeinthekitchen.com/?p=71#comment-959 How long can I hold this sauce? e.g Can I make it, put it in a jar, and take it along with my cooked asparagus to a friend's house BUT we'll have a glass of wine BEFORE I can put my dish together and we sit down to dinner? If not, can you suggest another sauce that would work? How long can I hold this sauce? e.g Can I make it, put it in a jar,
and take it along with my cooked asparagus to a friend’s house
BUT we’ll have a glass of wine BEFORE I can put my dish together
and we sit down to dinner? If not, can you suggest another sauce that would work?

]]> http://timeinthekitchen.com/2008/10/hollandaise-sauce/comment-page-1/#comment-12 Lobster Artichoke Eggs Benedict | TIME IN THE KITCHEN Wed, 17 Dec 2008 16:53:36 +0000 http://timeinthekitchen.com/?p=71#comment-12 [...] While the water was simmering for the poached eggs, I made the Hollandaise sauce. Please see my post for Hollandaise sauce for step by step instructions and pictures!  Hollandaise Sauce [...] [...] While the water was simmering for the poached eggs, I made the Hollandaise sauce. Please see my post for Hollandaise sauce for step by step instructions and pictures!  Hollandaise Sauce [...]

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