Hollandaise Sauce

[no_hypocrisy]

I need advice please.

I have 3 lbs of asparagus and intend to make my first Hollandaise Sauce.

Query: Does Hollandaise Sauce maintain its creamy texture if it is refrigerated if it isn't used up? (I figured b/c of the eggs, it wouldn't do to keep it at room temperature.)

Or should I just use it all up and make a new batch if necessary?

Thanks in advance and happy eating during Happy Holidays!

n_h

[CurtEastPoint]

1. FWIW

https://www.stilltasty.com/fooditems/index/18763

[no_hypocrisy]

2. Very cool! Thank you!

[pbmus]

3. ...

After refrigeration, just heat in Microwave, but not too long, and stir with a whip and it does fine. Mine last 5 days in the fridge!

[Me.]

4. This Might Interest You

https://theviewfromgreatisland.com/30-second-hollandaise-sauce/

[FarPoint]

5. I successfully use this foolproof recipe from Ina Garten....

https://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-with-hollandaise-recipe-1920929

there is a quick video with this link....



12 tablespoons unsalted butter (1 1/2 sticks)

4 extra-large egg yolks, at room temperature.....**** ROOM TEMPERAURE

3 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

2 pinches of cayenne pepper

2 pounds fresh asparagus

Good olive oil






Preheat the oven to 400 degrees.

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.

Pour the hollandaise sauce over the warm asparagus and serve.

[Major Nikon]

7. I've tried making it in a blender before without much luck

It always tends to over emulsify which might be that my blender is too powerful or I'm just to inept to do it that way. I know many people do that.

It's easy enough to make it with a whisk and a double boiler so that's how I always do it.

[Major Nikon]

6. I've never been able to effectively store it in the refrigerator

The problem is when you try to heat it back up you get separation.

The best way is to store it in a thermos. It will keep for a few hours this way depending on how good your thermos is. Make sure you pre-heat the thermos with boiling water.

If you've never made it before, it's best to try a test batch or give yourself extra time and ingredients to make subsequent batches if the first one doesn't turn out right. It's easy to over or under emulsify and wind up with something that's too thin or too thick. It's better to make it slightly too thin as after you store it and it cools it will tend to thicken up a bit. I also like to use the best butter I can get my hands on to make it. Using grass fed European style butter makes a difference. It's more expensive so you might want to try making a test batch with something cheaper.

[PJMcK]

8. In spite of the posters above...

...I've never been able to refrigerate Hollandaise sauce, even overnight. I've had the same experience with Bearnaise sauce.

It's not really that hard to make fresh, so that's our solution. As they say, your mileage may vary!