You can reheat Hollandaise sauce, but you must do so gently. It can also be frozen, but we don't really recommend it. If you do need to store leftover Hollandaise longer, you can refrigerate for at most 3 days (though 1 to 2 days is best). Just be sure to stir it occasionally to keep the emulsion from separating. You can make it about 30 minutes in advance and keep it warm on top of a double boiler of hot water (not boiling) on a warm stove or in a 200☏ oven. Hollandaise sauce does not store well, and it's best eaten soon after it is made. If the sauce is emulsified but too thin, pour the sauce into the pot you melted the butter in and heat over low heat, whisking constantly until it gets more body.Ĭan You Store and Reuse Leftover Hollandaise?
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