I am ashamed to admit I've never made hollandaise sauce. But instead of learning how to make it I got a brainstorm yesterday to ask a neighborhood restaurant that serves eggs benedict at a reasonable price whether they would sell me some hollandaise sauce to take out. My plan was to carefully re-heat it at home and make my own eggs benedict for pennies on the dollar. And yes - I was aware there might be trouble but I was so pleasantly surprised when they only charged me $1.50 for about a cup and a half of very nice thick sauce that I thought it was going to be my lucky day.
But, Noooo...of course, when I attempted to reheat it on the lowest flame my stove could manage and still be lit at all - the sauce separated and turned ugly. How do I fix it? If it can't be fixed, in future, IS it possible to try to reheat hollandaise sauce that has been refrigerated (where it becomes a solid), or should I just give up and do the obvious - learn how to make my own from scratch?
I guess the follow-up question is: do you have a recipe for a very, very, easy hollandaise sauce?