Classic hollandaise sauce cannot be chilled or reheated without losing the wonderful silky texture that it is known for. Here we’ve used Methocel at a ratio of 1 percent of the total weight of the other ingredients to make a hollandaise that can be made ahead of time while retaining its semifluid consistency. Even better, it has a spreadable texture when cold that makes it wonderful for sandwiches.

　　

Ingredients

serves 4

　　370 grams Brown Butter Hollandaise (page 147)

　　92.5 grams water

　　2 grams fine sea salt

　　4.64 grams Methocel F50 (see Sources, page 309)

　　

Step 1

While the hollandaise sauce is still warm, bring the water to a boil in a small pot set over medium-high heat. Sprinkle the salt and Methocel over the hot water and whisk to dissolve.

　　

Step 2

Pour the hollandaise sauce into a blender and turn it on low speed. Gradually drizzle the water into the sauce. Slowly increase the speed to medium and blend until the mixture looks well blended with a slight sheen, about 30 seconds.

　　

Step 3

Set up an ice bath. Pour the mixture into a metal bowl set in the ice bath and let the mixture chill, stirring occasionally, until it reaches 50°F (10°C). Then let it rest in the refrigerator for at least 20 minutes. The sauce will keep for up to 2 days in an airtight container in the refrigerator.

　　

Step 4

Reheat the sauce in a small pot set over low heat, stirring occasionally. Do not let the sauce boil. Serve immediately.

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