Hi there,
I'm making John Tovey's quick hollandaise sauce from Delia's Complete Cookery course. Please can you advise if I can make it several hours in advance or even overnight and let it cool, then reheat, or will it solidify or curdle?
All the best to you and Delia - still the greatest living TV Cook.
Best wishes,
Jason Fox
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Hello Jason,
It is possible to freeze classic hollandaise, but I prefer to make it fresh.
Kind regard
Lindsey