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Is hollandaise freezable?

Michelly Sep 19, 2012 08:34 PM

Even with cutting the recipe in halfs or thirds, there's a lot of hollandaise leftover...which I can't have because then it calls to me from the fridge.."Silky, rich, velvetty, yummy sauce...put me on EVERYTHING..eggs, meat, english muffins, sandwiches....!" Then it's pull out the fat pants and the skim milk. So if I can freeze it in, say, three or four indulgent but small portions, and have the same consistency when it thaws out, that would be nice.

Anyone done this successfully?

  1. b
    Brandon Nelson Sep 20, 2012 11:28 PM


    Once it gets cool enough it will break. I understand adding some cream can make it less fragile, but I doubt even that trick will make it freeze well.

    1. w
      Willa Sep 21, 2012 12:10 AM

      I have never tried it. Often, I save my extra hollandaise in the fridge but it never comes all the way back and usually breaks to some extent when used again. Sometimes, I will scoop out small portions of the cold hollandaise, let them come to room temp and then put the little scoops on my poached eggs or hot asparagus. Still tastes good and doesn't lose all of its original emulsification. My guess is that freezing it would not work well.

      1 Reply
      1. re: Willa
        Michelly Sep 21, 2012 08:28 AM

        Oh, well....pass the spoon....

        Thanks, Brandon & Willa!

      2. h
        halochef Sep 21, 2012 02:46 PM

        never! use it to help bind foods stuffs like crabcakes -croquettes-crab or seafood type stuffing for fish or mushrooms

        1. law_doc89 Jan 27, 2013 09:16 AM

          Left over hollandaise? This is a joke, right?

          1. i
            Isolda Jan 27, 2013 11:39 AM

            No, and you can't freeze mayo either. I know both of these from experience. Yuck.

            1. k
              kseiverd Jan 27, 2013 12:55 PM

              I'm with Law_doc89!! Left-over?? That's what a SPOON is for!

              Just made some yesterday for some asparagus. Reheated a few times while picking at it. If it "broke", just added a few TBSPs of HOT water from bottom of double boiler and it came right back. If if hadn't come back... only problem would be its look, not it's flavor.

              1. PotatoHouse Jan 27, 2013 02:29 PM

                You can't reheat it either, or you end up with scrambled eggs.

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