So I'm fairly proficient these days at whipping up a quick hollandaise with nice consistently creamy results.
If another component of the meal isn't quite done cooking though, or its a bit of a fiddly dish to setve, I don't know how best to keep it warm. If I keep it on the heat and stand constantly whisking it it at least stays creamy, but it obviously starts to thicken a little and it's not ideal having to stand whisking something whilst trying to serve everything else.
So is there a trick I'm missing for keeping it warm and creamy?
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