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Hollandaise


Susan Caie
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The classic way is to store it in a thermos flask/container, although there are probably some food poisoning aspects if you store it too long.

Otherwise you can put your sauce pot over another pot containing boiling water and whisk. Note that you want the steam to heat your sauce pot, it shouldn't touch the boiling water. That will gently reheat the sauce and hopefully (no guarantees..) prevent it from splitting. Check the temperature frequently, you want body temperature, not much more.

Someone with experience from resturant kitchens will hopefully come in here and tell us how it is really done. :smile:

Edited by TheSwede (log)
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The classic way is to store it in a thermos flask/container, although there are probably some food poisoning aspects if you store it too long.

Otherwise you can put your sauce pot over another pot containing boiling water and whisk. Note that you want the steam to heat your sauce pot, it shouldn't touch the boiling water. That will gently reheat the sauce and hopefully (no guarantees..) prevent it from splitting. Check the temperature frequently, you want body temperature, not much more.

Someone with experience from resturant kitchens will hopefully come in here and tell us how it is really done.  :smile:

Thanks for your suggestions. I have tried storing it in a flask, but like you I'm sure there is a way that resturant kitchens really do it. :smile:

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Hollandaise will curdle if it gets too hot, since the eggs will cook, and it will separate if it gets too cold, since the butter will harden. The zone in-between, where the temperature is just right, happens to be a happy zone for bacteria to breed--they love warm-but-not-hot temps. There is no way to hold hollandaise for a long time because of all these factors.

I was taught to never hold hollandaise for more than 2 hours at the outside, and if possible make it right before serving it. When I need to hold it, I do so in a covered styrofoam cup near the back of the stove, or sometimes in a metal bowl in the same spot with a piece of buttered parchment pushed onto the surface. I've never held it longer than a half hour at home.

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We were taught at ICE also, not to hold it too long, no longer than an hour, and over barely warm water in a stainless steel bowl.

This is why I use a blender to make Hollandaise. It takes 15 seconds, never breaks, and I can do it very last minute after everything else is done.

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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The last time I went to my dentist he took a look at my plate and

said "Ugh! what have you been eating?". I'd been overdosing on Hollandaise

so that tipped him off. He suggested I get a chrome plate instead. I asked "Why chrome?"

He replied "There's no plate like chrome for the Hollandaise"

Dum vivimus, vivamus!

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:blink::laugh:

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Thanks for your suggestions.  I have tried storing it in a flask, but like you I'm sure there is a way that resturant kitchens really do it. :smile:

How do restaurants do it? We make it right as the first order comes in, hold it at temperature for a few hours, then when service is over, we have it on our staff meal. You really can't store hollandaise for any extended amount of time...

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How do restaurants do it?  We make it right as the first order comes in, hold it at temperature for a few hours, then when service is over, we have it on our staff meal.  You really can't store hollandaise for any extended amount of time...

How do you hold it? Over a double boiler? I think that's the question--what's the best way to hold it at temperature for a few hours, not necessarily for any longer.

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