Reheatable Brown Butter Hollandaise

• 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)

1. While the hollandaise sauce is still warm, bring the water to a boil in a small pot set over medium-high heat.
2. Sprinkle the salt and Methocel over the hot water and whisk to dissolve.
3. Pour the hollandaise sauce into a blender and turn it on low speed.
4. Gradually drizzle the water into the sauce.
5. Slowly increase the speed to medium and blend until the mixture looks well blended with a slight sheen, about 30 seconds.
6. Set up an ice bath.
7. Pour the mixture into a metal bowl set in the ice bath and let the mixture chill, stirring occasionally, until it reaches 50F (10C).
8. Then let it rest in the refrigerator for at least 20 minutes.
9. The sauce will keep for up to 2 days in an airtight container in the refrigerator.
10. Reheat the sauce in a small pot set over low heat, stirring occasionally.
11. Do not let the sauce boil.
12. Serve immediately.

brown butter, water, salt

Taken from www.epicurious.com/recipes/food/views/reheatable-brown-butter-hollandaise-374203 (may not work)