I prefer to boil a pot (low boil) and then set a metal bowl on top so that the steam heats the bowl. Healthy Lifestyle Checklists | FREE PRINTABLE. This information comes from online calculators. You need to use a bowl that is wider than the sauce pan. I used bottled lemon juice. Set the power level to 20% to 50% of full power, depending on your microwave's highest power level. By reheating the hollandaise sauce, you are risking overcooking it even more than the first time, as the eggs would already be cooked to how they should be. Cooking the hollandaise allows for a thicker, yummy sauce for your Eggs Benedict. Add water, lemon juice, cayanne pepper and salt. I would never try this blender recipe again. Sharing of this recipe is both encouraged and appreciated. Haha, crab cakes benedict sounds insanely good, can I steal that for the blog? Place your egg yolk, lemon juice, and water into the container and slowly start drizzling in the hot butter moving the stick blender up and down. Use it on a sandwich as mayonaisse as it is no longer hollandaise. Poaching eggs can be a bit tricky at first. Its commonly served with poached eggs on toast, but its also delicious spread on toast or baked potatoes. If you are making your sauce early, and know you will only be eating it in a little while, you should, To store hollandaise sauce in the fridge, keep it in an, One other way to reheat the sauce would be to place it in a. Smaller eggs may NOT work because theres not enough yolks to emulsify the butter properly. And so do I. So you want to make sure youre streaming in butter thats hot enough (just melted wont do). around 160-170F Tips & Techniques > Food Safety of Hollandaise Egg yolks start to coagulate around 149F (65C) and will start to curdle around 160-170F (yolks completely curdle at 185F (85C). Haha, I love that youre spreading the cooking knowledge. This recipe emulsifies butter into an egg yolk and lemon juice mixture. But its better to use yolks once theyre at room temperature because then they are closer in temperature to the hot butter so: And heres how to make Hollandaise Sauce the easy way! :), Easy and delicious totally using all the time A++. Use a meat thermometer, waiting until the center of the steak reaches 115 degrees. If you thought this recipe was simple, you wont believe how easy it is make these other sauces. In this sauce, the eggs are cooked, they are just cooked very slowly to avoid curdling! Combine egg yolks, dijon mustard, lemon juice, cayenne pepper, salt, and pepper in a blender. Add Hollandaise and fresh parsley for a saucy side dish. Added with the Dijon mustard, it came out quite tangy, which both the wife and I did not like this homemade version, seeing as it was my first time having hollandaise sauce at home. Knorr Hollandaise style sauce can be refrigerated for up to three days after opening. Place one oyster in each shell; top each with spinach, bacon and cheese. I should have listened to my gut. Now blitz for a further 10 seconds, moving the stick up and down. At this stage, add lemon a cayenne pepper if using, and just blitz for 5 seconds or until incorporated. If Taste and adjust seasoning if necessary. If its too hot, it may break and become runny. If youve had eggs Benedict before, youve probably encountered this rich and buttery sauce. Drizzle with hollandaise or serve it on the side. Sous vide & blend the sauce. It can be used in things like sauces, such as this Lemon Butter Sauce for Fish, to make Butter Popcorn without it going soggy, and by the bucketload in Indian curriessuch as everybodys favourite Butter Chicken and Tikka Masala; Lemon juice for a touch of tang. Equipment needed: An immersion circulator. To use: Heat ready-made hollandaise sauce gently following the pack instructions. This 30 Second Hollandaise Sauce recipe is made quick and creamy with your immersion blender no cutting corners, either, this is the authentic stuff! In a measuring cup with a pour spout, combine the melted ghee, water and lemon juice. Then stream in the hot butter while blending, until it thickens. How do you reheat hollandaise sauce without ruining it? I talk about this in more detail on my eggnog recipe, so Id recommend you read that post. This results in a sauce that is rich, smooth, and perfect every time! Hollandaise sauce can be reheated successfully, as long as it is reheated gently and on low heat. Once egg yolks have lightened,, turn blender down to low,uncover, and VERY SLOWLY pour melted ghee/butter into yolk mixture. Let thaw in the fridge overnight before reheating. This method results in a creamy, buttery sauce thats perfect for topping eggs benedict or your favorite steamed vegetables. Pour the hollandaise sauce into a small bowl and serve while warm. Keeping the blender in the jug, and with it running on the slowest setting, very slowly drizzle the hot melted butter over the egg mixture. Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. I just need a little more info. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates. This recipe uses a really easy blender stick method that takes 90 seconds flat withexactly the same quality! Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. I cant believe I avoided making homemade hollandaise for so long because I was intimidated by the idea of making it. The trickiest part of making the hollandaise sauce is to cook it gently but not overcook it, which is a very fine line to be aware of. Once youve mastered this easy method, you have to try my Eggs Benedict Quiche, a perfect showcase for hollandaise sauce! Steps. Sign up for free recipes straight to your inbox: Hello and welcome to Downshiftology! Another way to reheat hollandaise sauce is to do so on the stovetop. Only use the stovetop if you can set it to low heat, otherwise, there is no point reheating the hollandaise sauce on the stove, as it will definitely cook if exposed to high heat and your hollandaise sauce will not be palatable. Then add 2 generous spoonfuls of hollandaise to the top and place under the broiler for 8 minutes. Remove from the water bath and carefully crack each egg into an individual cup or ramekin. The Lebanese way of making the sauce is to add a small amount of plain yogurt. Asparagus with Hollandaise Sauce Eggs Benedict Easy Poached Eggs Vegetarian Eggs Benedict with Spinach and Avocado Its ok to have some egg whites with the yolks, but when youre making things like Pavlova, you must never get yolks in the whites otherwise you cant whip them up into a stiff foam! Top your favorite keto-friendly or gluten-free bun with ham, your eggs, and then a dollop of Hollandaise, parsley, and paprika. If salmon is a staple in your lunch or dinner time rotation, you wont want to miss this simple recipe. Check on the sauce and whisk it. Tag us on social media at. Adding butter it immediately separated even though the butter was plenty hot. Our recipes for vanilla and chocolate pudding, dulce de leche, and ice cream will also work well following this method. Sauce (Fully Prepared) Hollandaise, 6.35 ounce at Whole Foods Market. Microwave - Yes you can make Hollandaise sauce in the microwave! Stove Top: Pour the hollandaise sauce into a pan over low heat. Share and compare all Kitchen. Serve it for breakfast with poached eggs and avocado or on top of eggs benedict. 4Blend and serve: Remove from the water bath with tongs and blend right in the jar using an immersion blender until smooth and creamy. Eggs Benedict is a brunch hero. Easy Hollandaise Sauce: Yield: 1/2 cup Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Submit your question or review below. Stir in water and Sauce Mix with whisk. Simply mix up the base following the recipe directions and transfer to a quart-sized canning jar instead of a plastic bag to cook. Choose and Fill Your Jars Correctly. Equal parts savory and decadent, this dish is perfect for lazy Sunday mornings or a Mothers Day meal. PRO TIP: the amount of lemon used comes down to personal taste, but when adjusting, bear in mind the use of the sauce. Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Great recipe! Eggs Benedict with ham, smoked salmon or bacon, this is the classic dish that most people associated with Hollandaise Sauce; Steamed Asparagus the other classic way to serve Hollandaise Sauce; Fish Use for any relatively plainly prepared fish fillets, such as poached (salmon or trout are especially good) or a simple pan sear like this Crispy Pan Fried Fish; Lobster boil it, drain it, then serve with this sauce. Isnt that what its all about? Now, I might not have the most acquired taste, and I might not be a professional chef, but that doesnt mean I dont have some great ideas and strategies.
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. She has some great pottery! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. This site is owned and operated by Elli & Tee Inc. Foodsguy.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Place your container on a heat protected surface and set your sous vide to 147 F / 64 C. I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me! You can do this step using either a food processor/blender with a pouring spout or an immersion blender. Can you buy hollandaise sauce already made? Nicole is the Content Director of TMB's Strategy and Performance team. Best of all the sauce didnt separate. Put the hollandaise sauce in a glass or microwave-safe bowl. In medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended. I was so nervous to make it, but you were right- so easy. Required fields are marked*. It might be a bit frustrating to do but it is the only way to ensure the hollandaise is not ruined. Have made this recipe before and it turned out great! In a microwave-safe bowl, whisk together egg yolks, lemon juice, salt, and cayenne pepper until smooth. Hollandaise sauce is a rich, creamy egg yolk sauce made with egg yolks, butter, and lemon juice. With your immersion blender running the whole time in your mason jar, slowly pour in the melted ghee mixture. The sauce is actually quite thick right from the jar. She oversees the brand's shopping and trend editorial teams and assists with content planning across Taste of Home, Family Handyman, Reader's Digest, The Healthy and Birds & Blooms. If you use a stove, pour into a jug. Made in EU. Season your steak with salt and pepper, then set the oven for 200 degrees. Fill the bottom of a double boiler part-way with water. I found this recipe to be a tremendous success! Even larger eggs will also work just fine. My name is Smith Garden from KurtAngleFoods.com.It is merely a web site about drink and food that I like. Turn the stove onto the lowest heat possible. Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds. I prefer using a stick blender rather than normal blender because there's less waste / easier to scrape the sauce out. Once opened store in the fridge and use within 3 days. 2. Continue Reading I have not tried the traditional method of making Hollandaise simply b/c of the effort involved. Combine the egg yolks and lemon juice and whisk until the eggs are pale and frothy. Placing the hollandaise in the microwave on a medium or high setting will separate and overcook the sauce, and it will be completely ruined. The emulsion likes to separate. It was a little thick but still pourable. Use your immersion blender to blend the egg yolks for 30 seconds. Pour sauce over casserole and sprinkle with roasted sesame seed. You mentioned being able to heat the sauce in the microwave but didnt give instructions on how long to nuke it without destroying the sauce. We do not sell personal information, but it may be shared with third parties for certain business purposes. Unlike most of the other sauce mixes in the market, you do not need too many additional ingredients to prepare Concord Foods Hollandaise sauce. Add the steak and cook for about a minute on each side. Taste to adjust the seasonings. If you are uncomfortable using raw eggs, use. For previous comments where recipie did not work, would the quality rating or temperature of the eggs affect the recipie? All rights reserved. Find a tall-ish, flat-bottomed container like a jar to make sauce in the right shaped container here is important. Nutrition No artificial flavors No added msg Nutrition Serving Size 2.5g Servings Per Container 10 The hollandaise sauce on the bottom of the pan might also burn and cooked if not stirred enough. Your email address will not be published. If youre having trouble getting the sauce to thicken for any reason, try adding in one of the egg whites and blend again. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined. Keeping the hollandaise sauce in a bowl above a saucepan of hot water. The best way to reheat hollandaise sauce is to reheat it in the microwave or on the stovetop just until it is warm. Its got the creamiest consistency and its flavors meld beautifully with ingredients such as eggs, asparagus, or salmon. The sauce should begin to thicken immediately. Add 1/4 cup margarine or butter. Reduce heat and simmer 1 minute or until thickened, stirring occasionally. thanks kindly. Combine butter, egg yolks, lemon juice, salt, and mustard in a wide mouth glass jar with a tight-fitting lid. Amazon.com : Classic Hollandaise Sauce - 0.9 ounce - 12 per case. For best results, serve the sauce immediately. Other than that it is definitely a 5 star rating in my humble opinion. Ghee and clarified butter are the same thing, and in a nutshell its butter with the milk solids removed (hence clarified) to leave behind pure fat with a more intense buttery flavour that also has a higher smoke point than un-clarified butter. I was going to get up this morning and look up your recipe (just to be sure I didnt forget an ingredient), and there it was in your post!! Add all the ingredients to a jar and close the lid tightly so it's fully sealed. Let it sit for about 15 seconds, then reheat again. One thing I would change about it is to reduce or eliminate the 1/4 teaspoon of salt, particularly if you use salted butter in the recipe. I was able to keep it warm by placing the container in hot water until needed. Here is how to reheat hollandaise sauce in the microwave: Using a low heat setting, and short 15-second increments to reheat the hollandaise sauce in the microwave is the safest way to ensure that it does not overheat and overcook. Add other seasonings to the mix including cayenne pepper. Its also possible I over blended. Hollandaise sauce can be reheated successfully, as long as it is reheated gently and on low heat. I cannot believe you posted this recipe today!!! This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Instructions. A bit more lemon juice and salt would improve the flavor. Once just reheated through, remove it from the heat and serve it immediately. Integer hendrerit, Bacon Wrapped Shrimp with Avocado Lime Sauce, 3 Ninja Speedi Meals with Cilantro Lime Dressing, Primal Kitchen Collagen Fuel Drink Mix Golden Turmeric, Do Not Sell or Share My Personal Information, Limit the Use of My Sensitive Personal Information. Poached Salmon. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This recipe sounds really good and easy. This should fix the problem. Not ur recipe Nagi, super quick and easy . Enjoy drizzled on top of a freshly cooked. While this sauce is best served fresh, you do have the option of reheating it. Make the most of this versatile sauce with five unique and delicious recipes for carnivores, vegetarians, and any omnivores in between. I thought that this lockdown would be the perfect opportunity for this but guess what. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); In the culinary industry, this is known as cowboy hollandaise and is sometimes used by inexperienced or untrained cooks. Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined. Make up hollandaise sauce mix with milk and butter following the packet instructions. Otherwise, use finely ground black pepper. The flavor seemed more mayonnaisey than buttery to me. Probably more sour than fresh lemon. DIRECTIONS: 1) Stir the contents of an inner packet into 200 ml of cold water and bring to the boil while stirring. Serve warm: Give it a quick taste and add more salt/pepper/lemon if necessary. Set the timer for one hour. I used an immersion blender and a wide mouth mason jar. If your container is not airtight, then transfer to bowl, cover, then use a ramekin or similar to elevate it in a bowl of warm water. Hollandaise sauce is always best when served fresh. As long as the vacuum seal is good, and the lid pops when you open it, you should be good. Hollandaise is best served warm or at room temperature, and is a pain to reheat (because you have to be so careful not to cook the eggs). The sauce will start to thicken and look mayonnaise-like very quickly, around 5 seconds in, and you will know that your sauce is working. Once again, it is always best to serve hollandaise sauce fresh, but there are some tips to serving it after its been frozen. I used an immersion blender and the consistency came out pretty close. Prep these recipes alongside Brian while he demonstrates four easy, versatile uses for Hollandaise Sauce in your kitchen. Lol 2. How To Reheat Hollandaise Sauce Hollandaise Sauce Without Lemon Can You Freeze Hollandaise Sauce? A few drops of hot water will stabilize the sauce if it starts to split. Worked perfectly with an immersion blender. Once the butter has melted,turn up the heat to medium-low and whisk vigorously until it thickens: if it begins to steam,take it off the heat,but do 2023 All Rights Reserved by Elegance FAQ Inc. Is a layered haircut good for thick hair? i enjoy your website and trust your recipes will work out well. See below for instructions. While whisking to integrate the melted butter, slowly drizzle it into the egg yolk mixture. The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. Im in love with my immersion blender, is there anything it cant do?. How to make 30 second Hollandaise sauce: To do this you simply put three large egg yolks into a wide mouthed mason jar Add a touch of salt, some lemon juice, and a stick of melted butter Insert your immersion blender and blend That's it, it takes just a few seconds. Its like putting on your favourite sparkly earrings when youve thrown on whatever itll bring instant bling to even your daggiest outfit! Pour egg mixture into skillet. Microwaves have different power levels, and it can be difficult to determine if yours will end up cooking the hollandaise sauce or not. Storage: Store hollandaise sauce in a sealed jar or container in the fridge for up to five days. Hollandaise sauce is a rich, creamy sauce that is often used as a topping for eggs. The ham, bacon or smoked salmon used for Eggs Benedict is salty, so the sauce doesnt need to have too much salt in it. When using an immersion blender, make sure you use the right size jarthe head of the immersion blender should just fit inside. Everyone loved it. This stuff is valuable! You need to be careful when using the stovetop, as it is really quite easy to land up with cooked scrambled eggs, and not hollandaise sauce. You can use also hot sauces if you want eg. Under the heading how to store and reheat hollandaise sauce , you gave two methods on how to reheat the sauce, you however neglected to give instructions on how to store the hollandaise sauce. First time making this and within just a minute it got clumpy. I prefer using a handheld blender rather than blender jug because its easier to scrape out every drop of the precious sauce! Cover the blender and blend egg, lemon juice mixture (without butter) at top speed for 20 seconds. Just made this now (sorry no picture, it was eaten immediately). Separate yolks, leave to de-chill do this first while the eggs are fridge cold because theyre easier to separate. You have two things to worry about with hollandaise: the eggs curdling and the emulsification breaking. Whisk sauce mix and 1 cup milk in small saucepan. Place the hollandaise sauce into a small pan. But keep in mind that there could be a chance where your eggs will cook up a bit. This way the power of the blender is maximized. Fridge cold Hollandaise Sauce is very thick - it has a peanut butter consistency.
Lift the poached egg with a slotted spoon and place it on a a paper towel lined plate. Make sure to check out this article for a more in-depth look at ways to store and freeze hollandaise sauce. Hollandaise is simply a French sauce made with equal parts of butter and lemon juice. Warmer yolks = warmer sauce. While making proper Bearnaise is a little more involved, a simple shortcut is to just add chopped tarragon to hollandaise. Do burst's of the microwave every 45 seconds, in between burst's shake or stir it, continue until desired temperature. Revitalize your plating with a vibrant pop of green and creamy hollandaise. The eggs and butter used to make the hollandaise sauce might separate if it is left to sit, and if you do reheat the sauce, it might overcook and the sauce might be ruined, turning it lumpy and destroying its flavor. What Camo Pattern Is Best for Duck Hunting, Are Coconut Chips the Same as Coconut Flakes, Bacon, Cheese and Scrambled Egg Sandwiches. Leftover egg whitesHeres my listof what I do with them and all my egg white recipes can be foundin this recipe collection. How to use Stovetop: 1. Sign up to get the latest on sales, new releases and more , Call toll free +1 (888) 774-6259M-F 7am-3:30pm PST info@primalkitchen.com, Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mustard and cayenne can be adjusted to your taste. Absolutely loved this hollandaise!!! This can be tricky to get right and often results in a broken sauce. If your stove is not able to be set to such a low setting, there is a good chance that the hollandaise sauce could cook and you will land up with scrambled eggs. It should then be reheated gently on the stovetop, or on the lowest setting in the microwave. You should avoid freezing hollandaise sauce, as once it is thawed, it will separate and will be very difficult to reincorporate back together. This recipe became a hot mess when I made it. Let it sit for 15 seconds. How can I tell if hollandaise sauce has gone bad? I love hearing from you! Knorr Hollandaise style sauce will not separate, and can be held warm for up to four hours. Traditionally made with just a whisk and bowl set over a double boiler, it takes a good 10 to 15 minutes of vigorous whisking. Or individual servings, aka Prawn Cocktail style, but drizzled with Hollandaise Sauce instead of tossed with Cocktail Sauce; Poached chicken breast a perfect sauce to create an easy, light yet elegant chicken dish worthy of a dinner party; Green beans, runner beans steamed, boiled, or grilled, like asparagus are a great pairing; Artichokes if you can get them and prepare them, fresh artichokes (simply boiled, or roasted/grilled) are wickedly good friends with hollandaise; and. How do you know when hollandaise sauce is done? Yes, hollandaise sauce can easily be made using the sous vide method of cooking in just a few easy steps! Let it sit for 15 seconds. Microwave for 15 to 20 seconds, whisking halfway through. Hollandaise must be eaten immediately after it is made. Put the egg yolks, salt, and lemon juice in the bottom of a wide mouthed mason jar. Modern shelf-stable products should last years in proper storage. We hope that you have found this guide to reheating hollandaise sauce informative. Turn the blender on (with it firmly planted on the bottom of the cup or jar) and slowly drizzle in the butter. This is so easy and delicious! If youre looking for a foolproof way to make hollandaise sauce, look no further than Sous Vide Hollandaise. Add a little green and serve with roasted Asparagus with Hollandaise sauce. To make this recipe, simply heat up some butter (and it needs to be hot!) Making this emulsified sauce has always required a good deal of culinary experience. Voila a minute later you've got a rich, creamy luxurious sauce. :). Theres less risk of the butter solidifying when it hits ice cold yolks this can cause lumps or make the sauce split; The closer ingredients are in temperature when combined, the better and easier they mix (or emulsify, in this case). Remove from stove then let it stand for 5 minutes to infuse the vinegar with flavour; Strain, pressing out as much liquid as you can, then cool. Freezing: Hollandaise sauce can be frozen for up to two months. Dot & Bo collects personal information in relation to operating our site and services. Once you have the yolks in a bowl, leave them to de-chill for around 15 minutes or 30 minutes, if its an icy cold winters day in an heater-less kitchen! How To Reheat Dominos Pizza The Right How to Thaw Frozen Pizza Dough (Best Methods). I used a 500ml glass storage jar. If you want to cook hollandaise sauce on the stove, place it in a heavy-bottomed pan and heat it on a low heat. Nutritional information is provided as a courtesy and is an estimate only. Place the egg yolks, lemon juice, reduced vinegar, and cayenne pepper in your food processor or a tall immersion blender cup (or jar). I made this sauce because I'm a fan of sauces and lemon. Could you please forward those missing instructions, im wondering as well if the sauce can be frozen? Depends on your microwave and how much youre heating, but I recommend heating on 50% power, and check every 15 seconds or so. Dont hold hollandaise warm for longer than 30 minutes for best results. Set the microwave to 20% power, or on low if that is your only option. Tag me on Instagram at. Hi Shannon the hot butter plus the friction of the Vitamix blades when blending actually increases the temperature above 143F. Im going to try this for my husbands birthday next week. 3. Step 3. Pour the sauce into a small bowl and drizzle over your meal! Taste and season with more lemon juice and kosher salt as needed. Warm tap water can be used to loosen as needed, but use with caution (cant undo runny Hollandaise!). Instant fancy! Dump all your ingredients into a jar, cook for a half hour, then blend! 7.5 Ounce (Pack of 1) 3.2 3.2 out of 5 stars (99) . Be careful not to make it too thin Hollandaise Sauce should completely cover the eggs in Eggs Benedict and not be so thin that it becomes transparent; Use immediately or keep warm if youre prepped and ready to go, then use it immediately. Today was teach the kids how to make it day, so they can become more self sufficient and get closer to moving out. Especially expensive seafood, like lobster and scallops! All comments are moderated before appearing on the site. You can also reheat in a saucepan over low heat, whisking constantly until warm. Crab Imperial. 2023 The View from Great Island, All Rights Thank you for this x. The final consistency was perfect. large egg yolks (reserve one of the whites in case it's needed to thicken a thin sauce). It can be really easy to overcook the hollandaise sauce when using the microwave, even if it is left in the microwave for a few seconds too long, and the whole sauce will be ruined and unusable. The lid should be sealed tightly and the hollandaise should not come into contact with other food items. Set the microwave power to 20% and heat the sauce in 10-second increments, stirring vigorously after each cycle. You can also do this in a small Nutribullet. The standard weight of an egg is comprised of 60% whites, 30% yolk and 10% shell do the maths! My gut told me I should just warm it in a bowl of warm water and not risk cooking in the microwave. Required fields are marked *. I like using salted butter but if you are using 4.5/5 (2) Total Time: 5 mins Category: Sauce Calories: 248 per serving 1. Step 1. Also it had a dijon mustard color, looked nothing like Hollandaise sauce. Meanwhile, melt 8 tablespoons of butter in your microwave. Im Lisa, a real food lover, meal prep fanatic, massive wanderluster and YouTuber. However, if you must reheat hollandaise sauce, there are some ways to do so delicately, to ensure that the sauce maintains most of its balanced flavor and to keep it smooth and free from lumps. It really is just safer to serve the hollandaise sauce fresh.
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