Peter A wrote:

In article , says...
On an upcoming outing I'll be cooking a breakfast buffet of sorts, with
a menu that includes eggs benedict. I intend to make proper homemade
Hollandaise sauce, but since it can be a bit tricky and I expect to be
cooking with little sleep after a night of excessive drinking I want a
backup.

I tested the Knorr Hollandaise sauce mix and while it looks ok, the
flavor just didn't seem to cut it. I tried adding a little lemon juice
which helped a bit, but I still wasn't real happy with it. Granted I was
testing it solo and when assembled with the rest of the eggs benedict it
probably would be better, but I'm hoping there is a better mix out
there.

Thanks,

Pete C.


Hollandaise is so easy and so good when made properly - why substitute
some weird powdered concoction?

--
Peter Aitken

Did you read this part: "I intend to make proper homemade Hollandaise
sauce, but since it can be a bit tricky and I expect to be cooking with
little sleep after a night of excessive drinking I want a backup." ?

This is going to be a fairly intensive buffet for something like 22
people, prepared in a kitchen on a houseboat I've never seen before,
after a night of excessive drinking. I may have a couple assistants,
however I've never worked with them before and I'm not counting on much
help beyond assembly of the eggs benedict and filling and rolling
crepes.

With the number of items I'll be multitasking and the potential
trickiness of the Hollandaise I want a backup for it.

Pete C.