Isi whip hollandaise, holding for service

Hello All. Just a quick question Im hoping some of you seasoned vets could give me a hand with. Im planning on doing a variation of eggs benedict as part of my easter brunch. For the sake of prepping all aspects in advance Im foregoing the traditional poached egg for a sous vide version so it can be made the night before. I was also planning on using the isi whip hollandaise, but i had one question regarding its preparation. After the initial sous vide step of cooking your wet base, is there any way to hold the mixture in or out of the isi whip without keeping it in a warm holding bath or double boiler? Stove space is limited and i dont own enough immersion circulators to dedicate one specific water bath just for the holding of the sauce. Any insight you guys have would be much appreciated. Thanks

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Brandon_Byrd_40557

The MC@H version of this sauce cooks the wet base without the butter, so you could pre-cook the eggy part before hand and then blend in melted butter for service. If you don't want to use a bath or bain marie to keep it warm, you might consider investing in a Thermowhip. You could also just keep it in a container of warm water and refresh it periodically.

Brian_Sysun_82296

Thanks Brandon, I was actually just flipping through my MC@H.

aaron.murphycrews

Anecdotally, I have had great success re-using CS hollandaise that was refrigerated in a charged siphon (usually leftovers from a weekend brunch) and re-heated in the same bath as a new batch of 75º eggs. I've done this multiple times and never had trouble with it breaking, even after reheating/cooling a few days in a row. Might not be a reliable suggestion for a high-stakes service situation, but I have been impressed by how robust the siphon hollandaise has been in my experience.

Tilman_Baumann_14451

I did the same. I just switched off the water bath and worked with what I had.
It takes a while for the water to become too cold.

There is another thing working in your favour. It does not matter much if the sauce splits in your siphon. Just shake it well before use to homogenise the ingredients. No big deal, they will re-combine in a jiffy.
That is why I did not bother cooling down the water bath at all.