Keepin' Hollandaise HOT...
Okay, so we all know that a good Hollandaise needs constant attention and love.
But say I'm cooking a large batch of Eggs Benedict... is there anyway to prep the sauce and "bring it back to life" when I'm done with the rest of the meal (i.e. the Canadian bacon, English muffins, and poached eggs)?
In other words, is there anything I can "revive" a thickened and partially cooled Hollandaise? Like maybe by reheating and adding milk, heavy creme, water, lemon juice, etc?....
P-P-PLEASE HELP!!!
Thanks guys and gals.
~ 'Fude
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speyerer
Feb 16, 2008 11:02 AM
The wide mouth thermos sounds like a great idea. However, the most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering. The bottom of the top of the double boiler should not make contact with the water heating in the bottom half of the double boiler. You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil.
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FoodFuser
Feb 14, 2008 11:15 PM
Thermos, absolutely.
Be sure to get the Wide Mouth for easy entry and subsequent cleaning.
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The tip about a thermos or bain marie does work. You mentioned Eggs Benedict. I wanted to share that you can make the poached eggs in advance and reheat them as well. I tried this once when I was making brunch for 12 people. I poached 24 eggs (took several batches), put them in cold water to chill and kept in fridge overnight. Sunday morning, I heated up a big stock pot of very warm, not boiling water. I carefully and gently reheated the poached eggs as I plated them on warm plates. Worked very well.
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re: Diane in Bexley
jayt90
Feb 16, 2008 11:29 AM
I can poach about 20 eggs at once, maybe more if I push it in my largest diameter frypan (something like a chicken fryer):
Bring 1 to 1.5 inches of water to a boil, then maintain a slow simmer, add the eggs, cover and continue to simmer (on low heat) about 3 minutes until done.
Remove with slotted spoon.They won't stick, and note the water level can be used to create a sunny-egg effect.
You'll want to get the eggs in the pan quickly, so it helps to have them pre-cracked.
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Very very carefully over a double boiler / bain marie stirring constantly. I've used warm water to reconstitute a broken hollandaise so I'd imagine that would work to thin it a bit.
Eggs Benedict is a treat at our place most often made for crowds. I know exactly what you're going through and what I did what go out a buy a big thermos last Christmas. It holds the hollandaise perfectly for hours and is useful for holding many other sauces.
Good luck.
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re: Mila
I've done the same thing as Mila to fix a broken hollandaise. I also started doing that at the end of making the hollandaise to "temper" it. A tablespoon of hot water whisked in and then immediately place the pot on the double boiler with hot but not simmering water to hold it. The hot water tempering trick I got from "The Vegetarian Epicure" where it's done to temper homemade mayo. I figured if it worked for mayo it might work for hollandaise and so far it seems to. I never thought of using a wide mouth thermos but that sounds like a great idea. I'm assuming you preheat it with hot water first?
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