Okay, so we all know that a good Hollandaise needs constant attention and love.
But say I'm cooking a large batch of Eggs Benedict... is there anyway to prep the sauce and "bring it back to life" when I'm done with the rest of the meal (i.e. the Canadian bacon, English muffins, and poached eggs)?
In other words, is there anything I can "revive" a thickened and partially cooled Hollandaise? Like maybe by reheating and adding milk, heavy creme, water, lemon juice, etc?....
Thanks guys and gals.
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