Reheatable Brown Butter Hollandaise

1. 1

   While the hollandaise sauce is still warm, bring the water to a boil in a small pot set over medium-high heat.

2. 2

   Sprinkle the salt and Methocel over the hot water and whisk to dissolve.

3. 3

   Pour the hollandaise sauce into a blender and turn it on low speed.

4. 4

   Gradually drizzle the water into the sauce.

5. 5

   Slowly increase the speed to medium and blend until the mixture looks well blended with a slight sheen, about 30 seconds.

6. 6

   Set up an ice bath.

7. 7

   Pour the mixture into a metal bowl set in the ice bath and let the mixture chill, stirring occasionally, until it reaches 50F (10C).

8. 8

   Then let it rest in the refrigerator for at least 20 minutes.

9. 9

   The sauce will keep for up to 2 days in an airtight container in the refrigerator.

10. 10

    Reheat the sauce in a small pot set over low heat, stirring occasionally.

11. 11

    Do not let the sauce boil.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.