Question: Good afternoon - Your wonderful Bernaise sauce requires that it is best made just before serving.
I am giving a dinner party for 14 next week. I am a single host and need to make as many things earlier in the day including making a couple of desserts earlier in the week. I am grilling filets wrapped in bacon.
Answer: Hi Maria, Thanks for writing in with your question. Sounds like a delicious use of this classic French sauce.
Unfortunately, if you cool and reheat bearnaise sauce, it will separate and there is nothing you can do to get it back. It is possible to make it 30 minutes ahead of time and leave it warming in a double boiler arrangement, but you must be careful not to overheat it.
This is probably too much fuss when you have that many guests and are the sole cook. I wouldn't normally advise it, but you might want to consider a bottled bearnaise sauce. If you have a gourmet food store, you may be able to find an adequate one. Check labels for ingredients close to what you would use yourself.
Sorry I can't offer you more, but I believe you have hit one of the road blocks of sauce making. Hope your dinner party is a great success.