How to keep Hollandaise sauce from "setting" before serving

How to keep Hollandaise sauce from "setting" before serving - Top view of round plate with delicious Italian pasta Bolognaise garnished with grated parmesan cheese placed on wooden table

I have been making Hollandaise sauce using a Gordon Ramsey recipe (https://youtu.be/vyd6PluAH3k); and while it is good and tasty, if I don't make it as the very last thing it seems to "set" or become more like scrambled eggs if I leave it, even for just a minute or so.

The recipe above is basically egg yolks, white wine vinegar, mix, put over roiling water, whisk until thickened, add butter, whisk, add salt/pepper/lemon, serve.

I have tried:

-Reducing the heat while whisking and turning it off completely

-Putting just the bowl aside (not over the hot water)

-Putting the bowl in cold water (Not ice water, just cold tap water)

In all these cases, the sauce seems to set or keep cooking and becomes scrambled eggs. As I'm writing this, I realise that I haven't tried putting it in a fresh bowl, which I guess I will try next.

Does anyone have any suggestions on what I can do to keep my Hollandaise from setting? Am I making it wrong?

hollandaise




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How do you keep hollandaise warm for service?

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.

Can you make hollandaise sauce ahead of time and reheat it?

Make-ahead hollandaise: If you'd like to make your hollandaise sauce ahead of time, prep it up to 1 day in advance & store it in an airtight container in the refrigerator overnight. Reheat in a double boiler or in 15-second increments in the microwave, stirring well until the sauce is warm.

How do you keep hollandaise sauce from curdling?

Add 1 tsp Dijon mustard to your bowl or blender before you add in the eggs. The mustard with stabilize your sauce and will prevent it from separating. If you notice your hollandaise is too thick while whisking or blending, add 1 tbsp of hot water before you sauce has a chance to separate.

How do you store fresh hollandaise sauce?

Refrigerating Hollandaise Sauce
  • Prepare a large bowl or a sealable refrigerator-safe bag.
  • Carefully pour your excess hollandaise sauce into your container of choice.
  • If you are working with a bowl, then carefully place the lid over it to ensure a tight seal. ...
  • Look for a clear spot in the refrigerator.



    • The Best Hollandaise Sauce Recipe



    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Ketut Subiyanto, ROMAN ODINTSOV, ROMAN ODINTSOV, ROMAN ODINTSOV

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