Keeping Hollandaise sauce warm is essential for many dishes – particularly if you are preparing it in advance. But how do you do so properly to
So, how do you keep Hollandaise sauce warm? To keep Hollandaise sauce warm you can use a bain-marie (where the sauce is kept in a container and placed over a pan of warm water being gently boiled on the stove). Alternatively, storing it above the stove can help it keep warm from residue cooking heat. A thermos is another practical option too.
Here’s a diagram to show you what a bain-marie looks like:
Quite simple really.
But you’re going to need to leverage two pans here – of different sizes. One needs to fit into the other.
And just be sure that the water is not too hot, so the heat on the stove should be kept relatively low.
For optimal results, you’re not going to want the Hollandaise sauce to exceed 100 degrees Fahrenheit (this will keep it warm and at a safe temperature to prevent spoiling).
I like to use a deep-fry thermometer to check – this is the one to buy off Amazon if you do not own one already.
Failing this, you can always consider a Thermos.
Essentially an insulated storage vessel (most commonly used for keeping soup, teas, and coffee warm).
This is the one to get from Amazon – the spoon, in particular, will come to good use!
And one other important note.
Perhaps the best thing you can do here is not to make your Hollandaise too soon in advance of when you need it.
It doesn’t store well.
About an hour and a half tops.
This sauce needs to be prepared fresh and used immediately.
At least for maximum flavor and satisfaction.
Besides, this is an emulsion, and in time or if stored at the wrong temperature, is prone to splitting, curdling, having lumps, or being generally unappetizing.
But how long can you keep this sauce warm in this way – let’s now find out!
How Long Can You Keep Hollandaise Sauce Warm?
It is generally advised not to keep Hollandaise sauce warm for any longer than 30 minutes, as this can result in separation. At the same time, it is essential that you keep the sauce lower than 160 degrees Fahrenheit (72 degrees Celsius) at all times to prevent the egg ingredient from curdling.
If you do notice that the sauce begins to break, you can always add a tablespoon of cold water, and whisk energetically. This should help to re-emulsify by bringing the temperature down.
Otherwise, you can also use an emulsifier too.
This will help to keep the sauce together.
Soy Lecithin, which you can buy as a powder from Amazon, is often used as it is so good at holding emulsions together.
This is precisely why lecithin is a common ingredient in a lot of sauces and other pre-made foods as it can emulsify and stabilize them longer.
So consider adding a teaspoon or two (depending on the amount of Hollandaise sauce you have).
It works very well, believe me.
Whether you use a bain-marie, warm place, or even a Thermos, this sauce is not one that you can really keep for long.
It’s just not very stable and as such, it is not known to store well or for very long.
So, my best piece of advice is to only prepare as much as you need, as close to serving time as possible.
That will ensure you get the maximum taste and satisfaction from this deliciously decadent sauce.