Is there any way to store hollandaise sauce? I've just made hollandaise sauce following Alton Brown method. I used only about 4 tablespoons and I have about 1 cup left.

Using google I found that I shouldn't put it on the fridge, doesn't freeze well and shouldn't be more than 4 hours without use. That leaves little margin.

Is there anything I can do?
Not really. The sauce must be refrigerated but the butter will solidify when it cools. When you warm it up the sauce will break.

What I do is warm it very very gently in the microwave until it is liquid. Then reemulsify it into a single egg yolk. It costs an egg yolk but the sauce is good as new.