- Joined Apr 3, 2008
How do you reheat hollandaise? And why do people consider hollandaise as having raw eggs, isn't it heated through?
For me, it is simple, it takes about five minutes for a batch, I make it as necessaryHow do restaurants keep hollandaise on hand then throughout a busy day? there has to be some way.
Ummm.. I know this is a very old post, but I just noticed this post.
Ok. Go heat an egg yolk to 85 degrees, tell me what happens. No the egg yolk cannot reach 85 degrees... or they will solidify. All the stirring in the world will not keep them from coagulating at that temperature. It is the lecithin contained in the egg yolk that "binds" (properly "emulsifies") the butter into the sauce. Lecithin will emulsify both water and oil. These properties are not made "better" by heating to 85 degrees celsius.
restaurants won't "hold a hollandaise all day long", if they're worth their salt. They will make a new batch as needed.
Uncooked cornstarch in a sauce does not sound pleasant, regardless of stablizing properties.
and adding whipped cream to a hollandaise means it's no longer a hollandaise, it becomes a mousseline.
I'm in the privacy of my own home feeding no one but myself. It can be done, it was done, and now it's done and no harm done. Everyone chillax!I know of no state, city or county Health Dept that would permit this. For the risk involved it's not worth saving. And no the yolks are not cooked and you have left it out at higher then average room temp then refrigerated it then reheated again. The Bacteria and salmonella count would have to be high. I would not eat it therefore I would not serve it.