Making Bernaise ahead of time - questions?
We're having six for dinner tomorrow night and serving fancy surf and turf (lovely filets and medallions of lobster tail on top with parmesan tuiles) - want to serve a bernaise but would like to make it beforehand.
I have a blender hollandaise I trust but might attempt the stove top version - but would like to hold either for a couple of hours - could buy a thermos - does that work? Or reheat on a double boiler? Or just bite the bullet and do it at the last moment?
Buy a wide mouth thermos. Fill it with hot water from the tap and let stand while you make your Béarnaise sauce. Empty out the thermos, dry thoroughly, and pour in your sauce. It will hold beautifully for an hour or two. These instructions are for the cheapie plastic thermoses. If you have a good stainless steel one, the water you let stand in it to warm it up should be cooler -- no more than quite warm. This sauce does not reheat well. It just separates.