Having successfully made the Hollandaise sauce, I would like to try Bernaisse sauce. I did the Hollandaise in a jar - is there any reason to NOT make Bernaisse in a jar rather than a plastic bag using the water displacement method?
4 Replies So Far
not really, other than that the heat transfer through glass is obviously less efficient...
if you don't care about pasteurisation, or you use a thermometer in the sauce to verify it reaches temperature, then it is fine.
or buy pasteurised eggs!
also, it's pretty easy to 'break' a Bernaise.
if it were me, I'd make the sauce in a bag and then perhaps 'keep' it warm in a jar in the bath.
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