Hollandaise Butter Made from Leftover Hollandaise Sauce
Don’t throw out your leftover Hollandaise Sauce. Put it in the fridge and let it set into a spreadable butter.
I’ve been on a hollandaise sauce kick lately. I discovered that you can make delicious Homemade Hollandaise Sauce in just a few minutes if you use a blender. It was so brilliant that I started making it all the time.
And so I’ve had some leftover hollandaise sauce on more than one occasion. What to do with it?
Well next week, I’ll share an Eggs Benedict Spaghetti recipe that is insanely good. You can also put the sauce on cooked asparagus. Or any vegetable really.
But my favorite way to use it is a new discovery I’ve made. I put my leftovers in the fridge one day and the sauce set up like spreadable butter. Spreadable butter that tastes like hollandaise sauce. So if you have leftover hollandaise sauce, especially if it’s if it’s a thick consistency like mine, put it in the fridge. You’re going to love it!
What do you do with this butter?
My favorite thing is to toast an English muffin, spread on hollandaise butter and eat it alongside scrambled eggs. It’s amazing. You really have to try it. Let me know what you think!
By the way, if you need more sauces to play with check out the classic cookbook Sauces: Classical and Contemporary Sauce Making by James Peterson. It’s a great one to have on hand.
Here are the instructions for making Hollandaise Butter:
This isn't really a recipe so much as it is a single instruction for transforming rich hollandaise sauce into a spreadable butter. If you have a thick hollandaise sauce, which is made out of mostly eggs and butter, then when you put it in the fridge it will solidify into the perfect consistency for spreading onto toast. Put a bowl of the butter on the table for brunch along side toasted English muffins and scrambled eggs. So easy but just as delicious as Eggs Benedict!
- Make the Hollandaise Sauce according to the instructions in that recipe. Make sure to blend it for the length of time indicated, or even longer, because you need a really thick sauce.
- Transfer it to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours until it has set into the consistency of spreadable butter (like margarine).