How do you keep hollandaise sauce warm?

My favorite way to keep the sauce warm if not using immediately is to use a small thermos. Fill it with some boiling water ahead of time to heat it up. Empty out the water and fill it with your sauce. This will keep it warm until you are ready for it. You can also keep it warm in a heat-safe bowl over a saucepan of barely simmering water but make sure that it doesn't get too hot or it will separate (this is why I prefer the thermos method since it is worry free).

Can you reheat hollandaise sauce?

Hollandaise sauce is best served fresh. However, if you have leftovers to reheat, make sure to do it gently. My favorite way is to put a glass jar containing the hollandaise sauce into a pot of water (water level to the halfway point of the jar). Heat up over a low temperature since low and slow will prevent the sauce from separating. Once it starts to soften, I stir the sauce in the jar vigorously with a spoon until it reaches the perfect consistency.

How long can it be stored?

Leftovers can be stored in an airtight container in the fridge for up to 2 days.

What is the difference between benedict sauce and hollandaise sauce?

It's the same sauce! People sometimes call the sauce on eggs Benedict "benedict sauce", but it's really just hollandaise sauce.

How To Make Hollandaise Sauce (2 Easy Ways!)

Name: How To Make Hollandaise Sauce (2 Easy Ways!)
Prep time: 5 min
Total time: 5 min
Cuisine: French
Ingredients: 3 large egg yolks; 1 tablespoon fresh lemon juice; 1/4 – 1/2 teaspoon salt (I like to use sea salt); pinch of cayenne pepper; 1/2 – 1 cup (114-227 g) unsalted butter (see notes)

Description

Learn how to make homemade hollandaise sauce in just 5 minutes with these two easy methods! It’s perfect for drizzling over eggs Benedict, asparagus, salmon and so much more. This creamy, decadent sauce has a way of making everything it touches taste absolutely amazing!

Ingredients

Scale

3 large egg yolks
1 tablespoon fresh lemon juice
1/4 – 1/2 teaspoon salt (I like to use sea salt)
pinch of cayenne pepper
1/2 – 1 cup (114–227 g) unsalted butter (see notes)

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Instructions

Immersion Blender Method:

Blend egg yolks: Add the egg yolks, lemon juice, salt and cayenne pepper to a wide-mouthed mason jar or the container that came with your immersion blender (the container should just be slightly wider than the head of the immersion blender with a flat bottom). Place the immersion blender into the jar and run for about 10 seconds to combine the ingredients.
Melt butter: Melt the butter in a small saucepan over medium-low heat until warm (but not piping hot).
Slowly add butter: Slowly pour the melted butter into the side of the jar while the immersion blender is running. As you are blending, move the immersion blender slightly up and down and in circular motions to blend and emulsify the sauce (do not lift too high out of the sauce or you will make a mess!).
Serve immediately: Add in a little warm water if too thick and adjust seasonings if needed. Drizzle over your meal and enjoy!

Blender Method:

Blend egg yolks: Place the egg yolks, lemon juice, salt and cayenne pepper in the blender and blend for about 15-30 seconds on medium-high speed.
Melt butter: Melt the butter in a small saucepan over medium-low heat until warm (but not boiling hot).
Drizzle in butter: Set the blender to medium-low speed and slowly drizzle in the melted butter until the sauce reaches your desired consistency. Add a little warm water if too thick and adjust seasonings if needed (pulse to combine).
Serve immediately: Pour over your dish and enjoy!

Notes

Amount of butter: Add butter until the sauce reaches your desired consistency. Use 1/2 cup of butter for a thicker hollandaise sauce that is great for dipping and 3/4 to 1 cup butter for a pourable sauce that is perfect for drizzling over dishes.
Make sure your butter is not too hot and add it slowly to prevent your sauce from breaking.
My personal favorite method is the immersion blender method. Easy, minimal cleanup, doesn’t require scraping sauce out of a blender and has never failed me! I use this immersion blender and a wide-mouthed mason jar.
My favorite way to keep the sauce warm if not using immediately is to use a small thermos. Fill it with some boiling water ahead of time to heat it up. Empty out the water and fill it with your sauce. This will keep it warm until you are ready for it. You can also keep it warm in a heat-safe bowl over a saucepan of barely simmering water but make sure that it doesn’t get too hot or it will separate (this is why I prefer the thermos method since it is worry free).