How to Freeze Hollandaise Sauce (How to instructions)
Pin RecipeYes, you can freeze hollandaise sauce. Learn the proper storing technique so your Hollandaise sauce won’t end up separating.
Equipments:
- blender
- immersion
Ingredients:
- Hollandaise sauce (leftover)
Instructions:
Storing in the Freezer:
- Take an empty ice cube tray and pour the sauce into each of the cubes. Do not allow any spillage to occur. Immediately place in the freezer.
- After about an hour, check the tray to see if the sauce has frozen or has solidified. Immediately after the sauce freezes into cubes, run cold water over the ice tray bottoms so that the cubes will come out freely.
- Take a one-gallon bag designed for freezer storage and put all of the frozen cubes into the bag. Completely sealed it and place in the freezer.
- Whenever you require a bit of the sauce for a recipe, take a couple of cubes out.
Storing in the Fridge:
- Prepare the storage method – either a sealable bag designed for refrigerators or a large bowl.
- Place the sauce within the chosen container. If you selected a bag, close the seal. For bowls, cover with a lid that ensures a tight seal.
- Place in a cleared area within the fridge. Allow it to remain there for only one to two days.
How to Thaw Hollandaise Sauce:
- Determine the serving size and place the correct number of cubes into a sandwich bag. For example, if you are making egg Benedict, one or two cubes is needed.
- Place the bag in the refrigerator overnight to allow the cubes to thaw. You may also place the bag in warm water to liquify the cubes.
- It is important to stir regularly and, when possible, evaluate its overall consistency. After thawing, poke a hole in the corner of the bag and work your sauce to the area so that it may be squeezed through the hole and served.
- Remember, the hollandaise sauce temperature does not need to go higher than the regular room temperature.
Notes:
How to fix broken hollandaise sauce?
Emulsion sauces tend to separate, even on professionally-trained chefs. The good news is, you can fix it! One of the main reasons for a broken sauce is that the consistency is too thick. Outlined below are two solutions for this issue:Option 1
- Whisk ¼ part of hot water gradually into the sauce.
- Once the sauce starts to come together, add one tablespoon of hot water at a time.
- Continue adding the water until you find that the sauce has reached the proper consistency.
- Note: If you prefer, you may use scalded cream in place of the hot water.
Option 2
- Use one egg yolk. Add to a bowl. Slowly, start to whisk in the separated sauce.
Pro tips for preventing the sauce from breaking:
- When adding butter, do it slowly. Too fast, and it will not properly combine.
- To stabilize the sauce, add in a teaspoon of Dijon mustard before adding the egg yolks.
- If the sauce becomes too thick when making it, add in a tablespoon of hot water and whisk not to have a chance to separate.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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