Sour Cream Freezing For Hollandaise Sauce

I have a dozen egg yolks that need using and I never make hollandaise because I never have time when I want it. I was thinking it would be great to have it in small portions in the freezer. Fat freezes beautifully, but has anyone done this? Does it separate or turn gluey or something?

- [Tested & Detailed Guide] This is because vinegar tends to impart a slightly sour taste. The chemical reaction does change the color of the sauce, too, although it's not as evident when the sauce has been frozen properly.

- 1. Freezing the sauce for too long can cause it to separate and become grainy when reheated. It is best to use frozen hollandaise sauce within 1-2 months. 2. Reheating hollandaise sauce too quickly or at too high of a temperature can cause it to curdle. It is crucial to reheat the sauce gently ...

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- With this technique you can freeze your hollandaise sauce.

- 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. ... It is possible to freeze classic hollandaise, but I prefer to make it fresh.

Melt butter in saucepan over low heat. Whisk in sour cream and lemon juice. Time 10:00 Calories 750

- Freezing can cause changes in texture and may result in a separated or grainy sauce when thawed and reheated. Its best to enjoy hollandaise sauce fresh. Let us know how it turned out for you! Time 15:00 Calories 221