I have finally made a successful hollandaise sauce, but how can I keep it warm or reheat it for a dinner party of 12?
Lisa Featherby, Gourmet Traveller food editor, responds:
You can't reheat a hollandaise as it will split, and, unless you can make it confidently, I would recommend you choose another sauce for your dinner party - it can be very temperamental if you haven't mastered it. Having said that, if you feel confident, you can make it just before plating up (have your reduction and warmed clarified butter ready to go beforehand). If you want to take the stress out of making it on the spot, you can also make it just before your guests arrive, transfer the made sauce to a warmed jug and leave it to sit in a bain-marie (water bath) on the stove on very low heat or in a warm spot above the stove (do not leave it on direct heat). If the temperature remains around 32C it shouldn't split.