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Next time you want keep béarnaise warm without separating, try one of those stainless heat/cold travel cups or a thermos flask. I do that with hollandaise for eggs benedict. You can do the sauce about half an hour ahead and then worry about getting the poached eggs right and all the other stuff. It holds really well and will probably collapse before it separates. Try adding a smudge of Dijon mustard to help it to hold, even if the recipe doesn't call for it.
Use the wok or the grill basket with a spray bottle filled with an asian mixture of say, soy, mirin, dried ginger, sesame oil, teriyaki sauce. That kind of thing. Keep it around and spritz whatever veggies you're cooking for a change.