Bearnaise Sauce

[SoapAlchemist]

I'd like to freeze this. Has anyone tried freezing it, and does it work?

 

[antdad]

I haven't tried but I an emulsion wouldn't survive freezing, defrosting and warming without splitting, you might might just get it back with the addition of extra yolks or lecithin, a double boiler and a blender.

 

[SoapAlchemist]

Thanks Tony; I might try an ice cubes worth and see how it goes.

 

[mbnu54]

One word answer, and its not yes

 

[BigBoar]

Do you use polar or grizzly....

 

[SoapAlchemist]

I'm getting a very negative feeling about this.......

 

[antdad]

It'll be split guaranteed, just not sure whether you can bring it back.

 

[SoapAlchemist]

Bringing it back would be as much hassle as making it from scratch, which is what I was trying to avoid. I like to cook big batches of stuff and then freeze, to make the work more worth while.

 

[antdad]

Then you're better off making a flavoured butter for steak, not the same I know but usable from frozen.

 

[SoapAlchemist]

I think for sauce, the best I can do is to do all steps up to adding the melted butter, and freeze that to use as needed.

 

[mbnu54]

Do you use polar or grizzly....

Is that really out of Necessity