Hollandaise Sauce

[Major Nikon]

6. I've never been able to effectively store it in the refrigerator

The problem is when you try to heat it back up you get separation.

The best way is to store it in a thermos. It will keep for a few hours this way depending on how good your thermos is. Make sure you pre-heat the thermos with boiling water.

If you've never made it before, it's best to try a test batch or give yourself extra time and ingredients to make subsequent batches if the first one doesn't turn out right. It's easy to over or under emulsify and wind up with something that's too thin or too thick. It's better to make it slightly too thin as after you store it and it cools it will tend to thicken up a bit. I also like to use the best butter I can get my hands on to make it. Using grass fed European style butter makes a difference. It's more expensive so you might want to try making a test batch with something cheaper.