I'm sometimes making my own béarnaise sauce, and it tastes great and has perfect thickness the first day after making it. But whenever I leave leftovers in the fridge over night, the béarnaise gets really thick (like when whipping cream to much).
I'm trying to keep from overcooking my egg yolks, so I don't think that's whats wrong. I follow a pretty classic recipe with taragon, black peppercorns, white wine vinegar, shallots, egg yolks and clarified butter.
Is there a way to keep it from thickening like this when left in the fridge over night?