On Fri, 03 Nov 2006 17:07:00 GMT, unge (Little
Malice) wrote:

One time on Usenet, notbob said:

snip

Mise en place is a must to pull off hollandaise.
^^^^^^^^^^^^^^^
I had to look this phrase up up:

http://en.wikipedia.org/wiki/Mise_en_place

Depending on the dish, I do that when I cook -- now I know what
to call it besides just being anal... ;-)

My grandmother used to say: "A place for everything and everything in
its place".

--
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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.

nb

notbob wrote on 04 Nov 2006 in rec.food.cooking

A superior Hollandaise is produced by actually
cooking and thickening the yolks before adding the butter.

nb


Yeah so what's your point?

On 2006-11-04, Mr Libido Incognito wrote:

Yeah so what's your point?

Well, if you didn't get it the first time.....

nb

Oh pshaw, on Sat 04 Nov 2006 12:14:44p, Jean B. meant to say...

Wayne Boatwright wrote:
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.

Now, see, you actually use a decent amount of lemon juice. I
have not seen the use of mustard--which sounds good to me.

Yes, it has a nice lemony flavor, as I think it should. I'd have never
thought of the mustard myself, but this was a recipe I found in my earlier
years of cooking. It's always been a hit.

--
Wayne Boatwright
__________________________________________________

A light heart lives long.

One time on Usenet, notbob said:
On 2006-11-03, Little Malice wrote:

Depending on the dish, I do that when I cook -- now I know what
to call it besides just being anal... ;-)

LOL!!.... good one, Lil'.

I love that nickname, BTW -- thanks!

I'm about as lazy as you can get and prefer prepping as I go. You
know, grate the cheese while the miropoix is sauteing, etc. But,
there are just some dishes and/or cooking methods that absolutely
require it. Stir fry is a good example. When you do real stir fry in
a smoking hot wok, there's not time for prep. All ingredients must be
ready and instantly accessible. I wonder what the Chinese call it.

Good question...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Wayne Boatwright wrote:
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.

Now, see, you actually use a decent amount of lemon juice. I
have not seen the use of mustard--which sounds good to me.

--
Jean B.

notbob wrote:
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.

nb

The blender method works just fine, IMNSHO.

--
Jean B.

: notbob wrote:
: 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.
:
: nb

: The blender method works just fine, IMNSHO.

If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
Hollandaise needs to be thickened (and pasteurized!) over gentle heat.

notbob wrote:
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.

nb

Nobody liked it when I posted this recipe either, Wayne. It's the only
way my mom ever made Hollandaise. Folks round here called it lemon
mayo. Whatever- tastes good on eggs, asparagus or broccoli so its good
enough for me!

wrote on 06 Nov 2006 in rec.food.cooking

If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
Hollandaise needs to be thickened (and pasteurized!) over gentle heat.


I don't live in the US...my eggs are NOT a problem.

Oh pshaw, on Mon 06 Nov 2006 03:42:26p, Jude meant to say...

notbob wrote:
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.

nb

Nobody liked it when I posted this recipe either, Wayne. It's the only
way my mom ever made Hollandaise. Folks round here called it lemon
mayo. Whatever- tastes good on eggs, asparagus or broccoli so its good
enough for me!

Thanks, Jude. I feel pretty much the same way.

--
Wayne Boatwright
__________________________________________________

If you don't go to other people's funerals, they
won't go to yours.

Oh pshaw, on Mon 06 Nov 2006 07:57:27p, meant to say...

On 6 Nov 2006 14:42:26 -0800, "Jude" wrote:

Nobody liked it when I posted this recipe either, Wayne. It's the only
way my mom ever made Hollandaise. Folks round here called it lemon
mayo. Whatever- tastes good o


I agree with your friends and family.... it's hot lemon mayo. S


All this talk of Hollandaise, fake or otherwise, has forced me to make a
batch to go over the pound of asparagus that was in the fridge. It was
greedily scarfed down with grilled spicy chicken breast and a large dollop of
lignonberry ham.

--
Wayne Boatwright
__________________________________________________

If you don't go to other people's funerals, they
won't go to yours.

On Mon, 06 Nov 2006 22:50:43 GMT, Mr Libido Incognito
wrote:

wrote on 06 Nov 2006 in rec.food.cooking

If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
Hollandaise needs to be thickened (and pasteurized!) over gentle heat.


I don't live in the US...my eggs are NOT a problem.

I live in the US, eggs are not a problem in my area either.

--
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On 6 Nov 2006 14:42:26 -0800, "Jude" wrote:

Nobody liked it when I posted this recipe either, Wayne. It's the only
way my mom ever made Hollandaise. Folks round here called it lemon
mayo. Whatever- tastes good o


I agree with your friends and family.... it's hot lemon mayo. S

--
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