Tips to Keep Hollandaise Sauce Warm from Separating

Last Updated on November 15, 2022 by Claire

Keeping hollandaise sauce warm has proved a tricky nut to crack for many. However, you just need not to be confident to keep hollandaise sauce warm and not separated.

With your hollandaise sauce, you only need to worry about the breaking of the emulsification and the eggs curdling. To solve both issues, you will have to ensure the sauce is kept below 160 degrees Fahrenheit, as this will prevent the eggs from curdling. Also, to avoid the sauce from emulsifying, you will need to avoid adding the butter too fast and prevent the Hollandaise from being too hot or warm for too long.

There are two primary means of keeping your Hollandaise warm. Firstly, by controlling its temperature, i.e., using it within 1 1/2 hours of preparation. Secondly, by adding an emulsifier.

how to keep hollandaise sauce warm

How to keep hollandaise sauce warm

Follow the steps below to keep your Hollandaise Sauce warm from separating:

Step 1: Put Water in a Pan

Put a sauté or frying pan on the stove, usually made of stainless steel. Set the stove’s heat to medium. Pour 1/2 inch of water into the pan. The pan in use should be large enough to contain a smaller saucepan within.

Step 2: Make a Double Boiler

The Hollandaise should be transferred to a saucepan with a heavy bottom and set within the pan of water placed on the stove. Both pans will work like a double boiler, keeping the temperature of the hollandaise sauce stable.

Step 3: Attach a Thermometer

A thermometer should be attached to the saucepan. The thermometer can be a deep-fry thermometer or a digital instant-read thermometer.

Step 4: Heat the Hollandaise

The hollandaise sauce should be heated to about 120F to 145F (49 to 63C), according to Rouxbe. Whisk vigorously and continuously till the hollandaise sauce emulsifies again. Should the emulsifier of the hollandaise sauce break while heating, flick cold water from dipping your fingers in a glass of ice into the sauce.

Step 5: Use a Food Processor or Blender

You can mix the Hollandaise with a food processor or blender as an alternative to whisking with your hands. When the hollandaise sauce is poured into the blender or food processor, add hot butter – usually at 130 to 150 degrees Fahrenheit.

You should also add a squeeze of lemon juice to the pasteurized egg yolks and mix till the sauce forms an emulsion. This will help you attain a more stable emulsion.

Step 6: Ensure you maintain the sauce’s temperature

It is imperative to keep the sauce’s temperature at 100 degrees Fahrenheit. To do this, you can turn down the stove’s heat and keep it that way till the hollandaise sauce is served.

Stabilizing the hollandaise sauce with soy lecithin

You want to hold your hollandaise with the following steps:

Pour Hot Water into a Saucepan

Fill a saucepan till it’s 3/4 full with hot water and put it on the stove. The stove’s heat should be set at medium-low.

Make a Double Boiler

It would be best if you made a double boiler by placing a stainless steel mixing bowl inside the saucepan. Whisk 2 egg yolks in the bowl until it is lightweight. The 2 eggs whisked should be for every 1 cup of Hollandaise you intend to make.

Whisk in Soy Lecithin

Add a pinch or 1/4 to 1/2 teaspoon of soy lecithin for every 2 egg yolks used, and whisk. As an alternative, soy lecithin can be added after the hollandaise sauce is prepared.

Add Melted Butter

Add 4 or 5 tablespoons of melted butter to every 2 egg yolks. This mix should be whisked continuously. For extra taste, you can add cayenne pepper and lemon juice. The mixture should be heated on the stove till it’s about 160 degrees Fahrenheit.

How to Preserve the Hollandaise Sauce

Refrigerate the Hollandaise Sauce

All excess hollandaise sauce should be poured into a resealable bag or a bowl and tightly covered. You should warm it at room temperature and whisk the sauce till it emulsifies. This method of preservation will last for a maximum of 2 days.

Mix into a New Batch

Also, the leftover sauce can be added to a new hollandaise sauce and whisked together. An extra egg yolk should be added while heating to speed up the emulsification process.

Freeze Hollandaise Sauce

You can also freeze the hollandaise sauce. This should be done when a large quantity of hollandaise sauce is prepared. You can pour the excess sauce into an ice cube tray and place it in the freezer until it solidifies.

The cubes should then be placed in a resealable freezer bag and stored. This method preserves it for up to 1 month. When reusing, allow to thaw at room temperature and mix the required quantity before serving.

Can you keep Hollandaise warm?

Yes, hollandaise sauce can be kept warm. Hollandaise sauce is best served and enjoyed when warm. It is prescribed to prepare hollandaise sauce right before eating, as this ensures the freshness and warmth of the sauce.

However, if you have extra hollandaise sauce or made some in anticipation, the methods stated above will help you both preserve and retain the warmth of the hollandaise sauce so you can serve it in the best means possible – warm.

How long can you keep Hollandaise sauce warm?

Hollandaise sauce can only keep warm for a maximum of 30 minutes only. When the heat is retained beyond this time, the sauce begins to curdle and separate. So, keeping the sauce at a temperature below 160 degrees Fahrenheit is advisable to ensure the sauce won’t curdle.

Add a tablespoon of cold water when you notice curdling, and mix hard. The cold water is meant to bring down the sauce’s temperature to allow for re-emulsifying. Also, another method to re-emulsify the hollandaise sauce is adding soy lecithin to the mix, as described in this article.

Can you reheat Hollandaise sauce?

Hollandaise sauce can be reheated. This process will need to be executed carefully. This will ensure that the egg in the sauce is not cooked. You can reheat using a microwave or stovetop, as described in the article.

The sauce should be placed in a microwave oven-safe bowl when using a microwave. The sauce should be allowed to warm and not too hot to prevent curdling. The microwave should be used at 50% power and reheated every 15 seconds after being brought out and whisked.


The methods stated in this article will help keep your hollandaise sauce warm whenever you intend to use it. Hollandaise sauce is best served warm as you enjoy the taste, warmth, and freshness. We hope you enjoy the best of your hollandaise sauce as you follow the steps in this article.