Reheatable Brown Butter Hollandaise - brown butter

Method

• 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.
• 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.
• 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 50F (10C).
• 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.
• Reheat the sauce in a small pot set over low heat, stirring occasionally.
• Do not let the sauce boil.
• Serve immediately.