Man, I make our ghee, and it smells ridiculously good, indeed.
Seriously, you might consider the fractionated coconut oil! I think it might make a big difference. https://www.healthline.com/nutrition/fractionated-coconut-oil
How did you reheat it? Next time I make Hollandaise I’m going to try it on really low heat on the induction (very similar to the double boiler method). I know microwaving it kills it.
Microwave. I first tried it in a glass of warm water but it didn’t do much. I’m considering sous vide for reheating the next batch.
What temp are you thinking?
I was thinking 62-64C (not sure what that is in old-world measurements - maybe 150F?) as that is what I made the Hollandaise at in the sous vide (I don’t make it in there now, I make it in the HotMixPro, quicker and easier and tastes as good), so seems about right for the reheat. This could be a bad idea, I guess, as I’m not a food scientist, although I have owned a white lab coat in the past.
My “lab coat” has arms that tie in the back
So, like a gallon, right?
If your sauce breaks…add a little heavy cream and wisk vigerously! i had that issue before and added cream and wisked and it came back together in a couple of minutes
Thank you I will give that a try
The reason this post caught my attention is because I had just seen this:
a day or so before. There are a couple of ingredients I don’t have and don’t know if subbing other stuff would kinda mess up the “stays pourable” thing. So that’s mainly where my curiosity came from. I do have a couple of recipes that call for a caramel syrup like this that I’ve kinda been wanting to try.
@juice @MiKetoAF I’ve reheated Bearnaise sauce successfully using my sous vide. If I remember correctly, it was with several other things at 135f for about 30mins or so. I just floated the bowl in and it worked great.
I’ve actually found a new recipe I’m gonna try with a different sweetener that is said to be chillable with out breaking. Stay tuned!
I made this last night with an allulose blend and it’s AMAZING! I guess I didn’t brown the butter long enough because the sauce turned out pretty pale, but it’s so good I don’t care. I’ll be putting it on a keto cheesecake for Christmas!
Awesome! Do you mind sharing your sweetener proportions?
It’s a blend I got on Amazon called Keto Genie Allulose Plus - it’s allulose with monkfruit and stevia. I’m very sensitive to sweetener aftertaste so I get a hint of the stevia bitterness at the end, but it’s still much better than erythritol IMO.
Im looking for bocca sweet in australia, any ideas?in relation to the caramel sauce from alldayidreamaboutfood.com
Wish I knew, Darrin. It seems like every time I try to get some here (in the US), it’s always out of stock. Would still love to try it sometime.