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Red Seal Cook

Category - Sauces

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Can a batch of Hollandaise be prepared in advance on a Saturday morning and used throughout the entire weekend?

Yes, as long as it’s kept below 4 °C when not being used
Yes, by adding cream when bringing it up to temperature in order to smooth it out
No, hollandaise should only be made fresh
Yes, but only if it’s made with pasteurized egg yolks

Explanation

Answer: C-Hollandaise sauce has to be made fresh and can’t be reheated. If the temperature of the sauce is below 7 °C, the butter solidifies and the sauce is unusable. Hollandaise should be made as close to service time as possible and should not be held for more than 1 ½ hours.

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