How to Jar Large Batches of Hollandaise Sauce

Use any fashion of jar that you have to seal the hollandaise for refrigeration.

Hollandaise sauce is typically something that must be used within about 30 minutes of preparing, and held hot it or it will break. The traditional recipe calls for only the egg yolks to be beaten with the butter and lemon juice reduction, however, by adding whipped egg whites the sauce can be cooled and reheated without breaking. Hollandaise sauce can be used on meats or vegetables to add buttery and slightly acidic flavor. To make hollandaise into Bearnaise sauce, add chopped tarragon. Does this Spark an idea?

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2 tbsp. water
1 tbsp. lemon juice
1 tsp.
1/2 tsp. white pepper
Small saucepan
1 cup unsalted butter
Small bowl
Medium metal mixing bowl
Medium saucepan
3 eggs, separated
Wire whisk
Small mixing bowl
Clean quart size jar and lid
Wide mouth funnel

Instructions

- 1
  
  Add the water, lemon juice and white pepper to the small saucepan and put it on the stove over medium heat. Allow the liquid to reduce by half the volume and remove it from the heat to cool at room temperature for about 30 minutes. Meanwhile, melt the butter in a small bowl in the microwave for about one minute.
- 2
  
  Fill the medium saucepan about one-third full of water and place the medium mixing bowl on top of it. Place the double boiler on the stove over medium to high heat to bring the water to a simmer. Add the three egg yolks to the bowl and whisk them in a figure eight pattern with your dominant hand.
- 3
  
  Slowly drizzle in the reduced lemon juice mixture while continuing to whisk in a figure eight pattern. Then slowly drizzle the butter in a small stem while whisking vigorously. If you see any butter starting to pool up in the yolks, stop adding butter and whisk it in until the mixture is smooth. Remove the sauce from the heat.
- 4
  
  Add the three egg whites to the small mixing bowl and whisk them until they have stiff peaks. Fold the whipped egg whites into the hollandaise sauce with the whisk by bringing the whisk up and over the egg whites and gently mixing them in.
- 5
  
  Remove the lid from a clean jar and place a wide mouth funnel in the jar. Slowly pour the hollandaise sauce into the jar. Wipe the rim of the jar with a paper towel to avoid bacteria growth and tightly screw the lid back on the jar. Keep the sauce in the refrigerator for up to a week.