Dave Smith wrote:
notbob wrote:

If only one could buy a good pre-made hollandaise sauce.

You can. It's called a restaurant.

And then there is Knorr's Hollandaise mix, which is pretty good.

I was about to cast my vote for the Knorr's mix, too. As a mix goes it's
not bad stuff

Jill

notbob wrote:
On 2006-11-03, Dave Smith wrote:

only labour intensive part is making the Hollandaise, and that
just takes a few minutes.

It's the prep that takes the time. Melt the butter, separate the
eggs, squeeze the lemon, measure adjuncts, etc. Mise en place is a
must to pull off hollandaise. But, worth every second. I cheat in
only one area. I quickly pan fry my eggs over easy. Same results,
less hassle. Though I can do it, there's just something that puts me
off about s/b eggs actually boiled in water.

nb

I agree, it wouldn't be a true eggs benedict but poached eggs just don't
hold that much appeal. Once in a great while, maybe...

jmcquown wrote:


It's the prep that takes the time. Melt the butter, separate the
eggs, squeeze the lemon, measure adjuncts, etc. Mise en place is a
must to pull off hollandaise. But, worth every second. I cheat in
only one area. I quickly pan fry my eggs over easy. Same results,
less hassle. Though I can do it, there's just something that puts me
off about s/b eggs actually boiled in water.

nb

I agree, it wouldn't be a true eggs benedict but poached eggs just don't
hold that much appeal. Once in a great while, maybe...


It would be a a boring world if we all had the exact same taste,
but I have to say that poached is my favourite way to have eggs.
It is one of the more labour intensive ways to do them, but I
think it is worth the extra effort. I have a poached thingy, but
I prefer to do them in the water. My wife's preferred mode is
omelette, and that is probably my least favourite. I don't even
like the smell of omelette cooking.

notbob wrote:

On 2006-11-03, Dave Smith wrote:

And then there is Knorr's Hollandaise mix, which is pretty good.

BrAAAAAAAAAghp!!!

Oooohh!.... wrong answer.

Sorry, constestant. The board goes to zero! The correct answer is
"what are fresh egg yolks used for?". Anything else will get your official
"foodie" rating degraded to "fast food fool" till you get a clue.


Says the guys who uses fried eggs for Eggs Benedict :-)

On 2006-11-03, Dave Smith wrote:

Says the guys who uses fried eggs for Eggs Benedict :-)

If cooked right, there's no diff. Solid egg white and runny yolk.

nb

notbob wrote:

I'd still call it eggs benedict. If I did use bacon, I'd dice it or
fry crispy and crumble to make it easier to cut on the muffin. I
prefer a slice of cured ham to canadian or regular bacon. The best
e/b I've ever experienced substituted dungeness crab meat for the
bacon. Mmmm-HHmmM!

I like lots of Eggs Benedict variations. I especially like adding at least
one vegetable: I think adding a tomato slice, asparagus, spinach, green
beans, or an artichoke heart enhances the flavor combination nicely.

I like to pan-cook smoked salmon in butter until it starts to turn crispy,
and substitute that for the bacon. I do like using crabmeat or crabcakes,
but the salmon adds that smoky flavor.

I make a kind of southwestern egg dish with cornbread, chipotle-and-garlic
sausage patties, poached eggs, and a habañero Mornay sauce, but I think
that's really too far afield from the original to be called "benedict."


Bob

Oh pshaw, on Fri 03 Nov 2006 10:01:35p, skyhooks meant to say...

sf wrote:

On Fri, 3 Nov 2006 15:23:51 -0600, "jmcquown"
wrote:

I was about to cast my vote for the Knorr's mix, too. As a mix goes
it's
not bad stuff

I've never tried Knorr.... seemed like a lot of work. LOL

--
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The Knorr hollandaise dry mix is pretty good - so is the Knorr bernaise
sauce mix too. It does use a half-stick of butter G and a cup of
milk. Hmm.... I'll have to try adding some poppy seeds to the
hollandaise next time ;D

Sky


I've never tried a dry mix for any sauce. Perhaps I should sometime. I
usually make a "blender hollandaise" unless I feel like spending more time
with the traditional method. The blender method is quick, foolproof, and
never breaks or separates. Poppy seeds do sound like an interesting
addition.

--
Wayne Boatwright
__________________________________________________

Cats must try to kill the curlicues of ribbon on
the finished packages.

On 2 Nov 2006 10:43:52 -0800, "KYrain"
wrote:

ya know, this is probably my favorite breakfast dish....a crispy
Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
sauce!!! F**ing Awsome!

Me too! I even make it at home (but do it the lazy way.... soft
boiled egg and Aunt Penny's hollandaise in a can).

OK, here's the big question.... tomato or no tomato?

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On Thu, 2 Nov 2006 13:57:50 -0500, "cybercat"
wrote:

I do like melted cheese on eggs.

Do you melt the cheese before or after you put it on the egg.... or
are you talking about cheese omelets?

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On Thu, 2 Nov 2006 14:43:41 -0600, "jmcquown"
wrote:

I'd rather have eggs florentine

Daaaaaymn. That's good too! I just finished dinner, but I'm getting
hungry for breakfast already.


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On Fri, 3 Nov 2006 15:23:51 -0600, "jmcquown"
wrote:

I was about to cast my vote for the Knorr's mix, too. As a mix goes it's
not bad stuff

I've never tried Knorr.... seemed like a lot of work. LOL


--
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sf wrote:

On Fri, 3 Nov 2006 15:23:51 -0600, "jmcquown"
wrote:

I was about to cast my vote for the Knorr's mix, too. As a mix goes it's
not bad stuff

I've never tried Knorr.... seemed like a lot of work. LOL

--
See return address to reply by email

The Knorr hollandaise dry mix is pretty good - so is the Knorr bernaise
sauce mix too. It does use a half-stick of butter G and a cup of
milk. Hmm.... I'll have to try adding some poppy seeds to the
hollandaise next time ;D

Sky

Wayne Boatwright wrote on 03 Nov 2006 in rec.food.cooking

I've never tried a dry mix for any sauce. Perhaps I should sometime.
I usually make a "blender hollandaise" unless I feel like spending
more time with the traditional method. The blender method is quick,
foolproof, and never breaks or separates. Poppy seeds do sound like
an interesting addition.

--
Wayne Boatwright


Post Your version please.

Oh pshaw, on Sat 04 Nov 2006 03:03:58a, Mr Libido Incognito meant to say...

Wayne Boatwright wrote on 03 Nov 2006 in rec.food.cooking

I've never tried a dry mix for any sauce. Perhaps I should sometime.
I usually make a "blender hollandaise" unless I feel like spending
more time with the traditional method. The blender method is quick,
foolproof, and never breaks or separates. Poppy seeds do sound like
an interesting addition.

--
Wayne Boatwright


Post Your version please.

Alan, this recipe appeared in the cookbook that came with the Osterizer I
bought back in 1968. I still use both. It's a fairly standard recipe that
I've also seen elsewhere.

3 egg yolks
2 tablespoons fresly squeezed lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
pinch cayenne
1/2 cup unsalted butter, melted and hot

Combne all ingredients except butter in blender jar. Blend a few seconds
on low speed until smooth. Increase blender speed to medium-high or high,
depending on power of blender. Immediately begin pouring butter in a very
slow steady stream. Blend a few seconds after all butter has been added,
until the sauce is smooth and creamy. Use immediately, or hold over hot
water until serving time.

I sometimes add a half teaspoon or so of minced fresh tarragon.

--
Wayne Boatwright
__________________________________________________

Cats must try to kill the curlicues of ribbon on
the finished packages.

Oh pshaw, on Sat 04 Nov 2006 08:34:42a, notbob meant to say...

On 2006-11-04, Wayne Boatwright wayneboatwright_at_gmail.com wrote:

1/2 cup unsalted butter, melted and hot

Combne all ingredients except butter in blender jar. Blend a few
seconds on low speed until smooth. Increase blender speed to
medium-high or high, depending on power of blender. Immediately begin
pouring butter in a very slow steady stream. Blend a few seconds after
all butter has been added,

While this technically qualifies as Hollandaise and it can be argued
Hollandaise can be made without eggs altogether, it's a less than
quality product. A superior Hollandaise is produced by actually
cooking and thickening the yolks before adding the butter.

Perhaps so, but I make it both ways and do not find a discernable
difference.

--
Wayne Boatwright
__________________________________________________

Cats must try to kill the curlicues of ribbon on
the finished packages.