Melba's Jammin' wrote in
:

In article ,
hahabogus wrote:

alternate method:
Dump everything in a clean empty peanut butter jar and plunge a stick
blender in, start it up and go up and down several times. also hold
over hot water until serving time. (Takes less time and dirties fewer
things.)

The trick is a jar/glass/vessel that fits the stick blender nicely
and is not too wide in circumference. You need tall straight walls
like a drinking glass or jelly jar.

Have you made it using the stick blender? How is it?


Yes I've made it with the stick blender, it's as good as made in the
blender. Like when making mayo the container you make it in should have
straight tall walls and be a comfortable fit for the stick blender

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jun 22, 7:17 pm, "Pete C." wrote:
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." ?

It's not that tricky. Better off with Hollandaise that is not the
perfect texture than stuff that tastes like crap. I'd let the eggs
come to room temp overnight.
Squeeze the lemon juice fresh. Don't put a bunch of extra flavors in
it in an attempt to be creative.

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.

Then you are SOL. There is no "backup." You wouldn't use Chef
Boyardee canned spaghetti as a "backup," would you?

Pete C.

--Bryan

(no spam)" wrote:

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.

Time permitting (it will take a few days to order and arrive) you might try
Minors Hollandaise Sauce Concentrate. I've used it the past and have been
very pleased with their products.

http://www.soupbase.com/view.asp?cid=2346

That one looks promising, at least the ingredient list seems to actually
include Hollandaise ingredients unlike some of the others.

Pete C.

"Pete C." wrote:

(no spam)" wrote:

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.

Time permitting (it will take a few days to order and arrive) you might try
Minors Hollandaise Sauce Concentrate. I've used it the past and have been
very pleased with their products.

http://www.soupbase.com/view.asp?cid=2346

That one looks promising, at least the ingredient list seems to actually
include Hollandaise ingredients unlike some of the others.

Pete C.

Alrighty, I ordered the Hollandaise concentrate and a few other items.
I'd need it to arrive by EOD Thursday, we'll see if it arrives in
time...

Pete C.

On Sat, 23 Jun 2007 09:48:58 GMT, hahabogus wrote:

Yes I've made it with the stick blender, it's as good as made in the
blender. Like when making mayo the container you make it in should have
straight tall walls and be a comfortable fit for the stick blender

I've made mayo exactly once that way (it's a fantastic trick).... I
have to hunt and hunt for a container that fits the bill. I don't
even have a drinking glass the right shape and size.

--
See return address to reply by email

In article , says...
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." ?



Yes, I read it. My point, which I did not make very clear, is that I
would not plan a meal where there's a possibility that I might have to
fall back on some yucky mix.

By the way, I seem to recall a Good Eats episode where hollandaise was
prepared an hour or two ahead of time and kept hot in a Thermos bottle.
Maybe that would make your task easier.


--
Peter Aitken

In article ,
hahabogus wrote:

Have you made it using the stick blender? How is it?

Yes I've made it with the stick blender, it's as good as made in the
blender. Like when making mayo the container you make it in should have
straight tall walls and be a comfortable fit for the stick blender


Thanks. Sounds good.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Steve Pope wrote:

Victor Sack wrote:

Here in Germany, Steinhaus brand of ready-made Hollandaise is widely
available and is more than just passable for what it is. It is
certainly vastly better than any mix. It is packaged in plastic baggies
and found in refrigerated (not freezer) open display cases in
supermarkets here. It just needs to be heated in hot water for a few
minutes in its baggie, which is then cut open.

Would that result in a high concentration of pthalates?

What makes you think there are phthalates rather than some other
plasticisers in the baggies? The reason for their use in food packaging
is to make the material more clingy. The plastic in the baggies is not
supposed to be in any way clingy, however, and, in fact, it isn't, or
else it would be difficult to extract the sauce. The plastic used is
stiff and very slippery, so that the sauce flows out, leaving almost no
residue in the bag - the very opposite of clinginess.

Victor

(no spam)" wrote:

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.

Time permitting (it will take a few days to order and arrive) you might
try
Minors Hollandaise Sauce Concentrate. I've used it the past and have
been
very pleased with their products.

http://www.soupbase.com/view.asp?cid=2346

That one looks promising, at least the ingredient list seems to actually
include Hollandaise ingredients unlike some of the others.

Pete C.

Alrighty, I ordered the Hollandaise concentrate and a few other items.
I'd need it to arrive by EOD Thursday, we'll see if it arrives in
time...

Pete C.

Pete,

Hopefully it should arrive in time. You can call the Soupbase people on
Monday morning and miraculously you will get a human being instead of a
phone tree.

I order from the Houston, TX area and my orders arrive within a couple of
days from their location in Ohio.

I love their Minors beef base for a "quick and dirty" French onion soup.

Chris in Pearland, TX

I've been in similar position (quantity Eggs Benedict under pressure), in
fact I was pressed into service unexpectedly for the sauce, which worked
fine because I knew this method. Someone else cooked the eggs for assembly.
Here are tips on both. (If possible, avoid commercial Hollandaises, they
have no soul.)

Practice these methods in advance and they will be reliable.

Make the Hollandaise in a blender, not too much at once. Have ingredients
and blender at room temp. (important!), the butter hot and melted. Blend
the egg yolks, lemon juice, and any other seasonings (few grains cayenne
doesn't hurt) at a moderate spin, then add the butter slowly, and continue
blending a few seconds until smooth. The hot butter partly cooks the yolks
(unless they happen to be cold).

For the "poached" eggs in the Benedict, _bake_ them in a nonstick (or
buttered) muffin tin. This makes them in quantity, they come out uniform,
not wet, and similar to poached.

Good luck! -- Max

Mark Thorson wrote:

Victor Sack wrote:

Here in Germany, Steinhaus brand of ready-made Hollandaise is widely
available and is more than just passable for what it is. It is
certainly vastly better than any mix. It is packaged in plastic
baggies and found in refrigerated (not freezer) open display cases in
supermarkets here. It just needs to be heated in hot water for a few
minutes in its baggie, which is then cut open. I do not know if the
brand is marketed in the USA.

But the Hollandaise Spectator only gave it
88 points on their 100-point scale. Why would
anybody eat a Hollandaise that only scored 88
points?

But... but...! The Hollandaise Advocate gave it 92 points! True
hollandaise connoisseurs ignore the wannabe H. Spectator and follow only
H. Advocate!

Victor

(no spam)" wrote:

(no spam)" wrote:

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.

Time permitting (it will take a few days to order and arrive) you might
try
Minors Hollandaise Sauce Concentrate. I've used it the past and have
been
very pleased with their products.

http://www.soupbase.com/view.asp?cid=2346

That one looks promising, at least the ingredient list seems to actually
include Hollandaise ingredients unlike some of the others.

Pete C.

Alrighty, I ordered the Hollandaise concentrate and a few other items.
I'd need it to arrive by EOD Thursday, we'll see if it arrives in
time...

Pete C.

Pete,

Hopefully it should arrive in time. You can call the Soupbase people on
Monday morning and miraculously you will get a human being instead of a
phone tree.

I order from the Houston, TX area and my orders arrive within a couple of
days from their location in Ohio.

I love their Minors beef base for a "quick and dirty" French onion soup.

Chris in Pearland, TX

I'm north of Dallas so presumably my shipping time should be decent as
well. Looks like they have some decent stuff.

Thanks,

Pete C.

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.
Alrighty, I ordered the Hollandaise concentrate and a few other items.
I'd need it to arrive by EOD Thursday, we'll see if it arrives in
time...

Pete C.

snippage

Pete,

Hopefully it should arrive in time. You can call the Soupbase people on
Monday morning and miraculously you will get a human being instead of a
phone tree.

I order from the Houston, TX area and my orders arrive within a couple of
days from their location in Ohio.

I love their Minors beef base for a "quick and dirty" French onion soup.

Chris in Pearland, TX

I'm north of Dallas so presumably my shipping time should be decent as
well. Looks like they have some decent stuff.

Thanks,

Pete C.

Shipping time then should be faster than Houston. If you don't use it all
(or not at all) and want to try it later, I already did the math for cutting
the container directions down to one cup.

Hollandaise (for 1 cup sauce)



1/3 cup + 1 tsp. Hollandaise concentrate sauce mix

Stir into 1 Cup of Boiling Water

On Jun 23, 5:16 pm, "Pete C." wrote:
(no spam)" wrote:

(no spam)" wrote:

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.

Time permitting (it will take a few days to order and arrive) you might
try
Minors Hollandaise Sauce Concentrate. I've used it the past and have
been
very pleased with their products.

http://www.soupbase.com/view.asp?cid=2346

That one looks promising, at least the ingredient list seems to actually
include Hollandaise ingredients unlike some of the others.

Pete C.

Alrighty, I ordered the Hollandaise concentrate and a few other items.
I'd need it to arrive by EOD Thursday, we'll see if it arrives in
time...

Pete C.

Pete,

Hopefully it should arrive in time. You can call the Soupbase people on
Monday morning and miraculously you will get a human being instead of a
phone tree.

I order from the Houston, TX area and my orders arrive within a couple of
days from their location in Ohio.

I love their Minors beef base for a "quick and dirty" French onion soup.

Chris in Pearland, TX

I'm north of Dallas so presumably my shipping time should be decent as
well. Looks like they have some decent stuff.

Just north of the mall on Spring Valley, there is a Mexican mercado
where I got some of the most excellent platas. In the strip mall just
north of the mall by I-75.
This was about 3 years ago. A platter with meat, double beans instead
of rice, lots of chile, and I'd buy an avocado from the store to take
back to the motel to slice up and add to the mix.

Thanks,

Pete C.

--Bryan

On Jun 23, 7:11 pm, BOBOBOnoBO® wrote:
On Jun 23, 5:16 pm, "Pete C." wrote:



(no spam)" wrote:

(no spam)" wrote:

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.

Time permitting (it will take a few days to order and arrive) you might
try
Minors Hollandaise Sauce Concentrate. I've used it the past and have
been
very pleased with their products.

http://www.soupbase.com/view.asp?cid=2346

That one looks promising, at least the ingredient list seems to actually
include Hollandaise ingredients unlike some of the others.

Pete C.

Alrighty, I ordered the Hollandaise concentrate and a few other items.
I'd need it to arrive by EOD Thursday, we'll see if it arrives in
time...

Pete C.

Pete,

Hopefully it should arrive in time. You can call the Soupbase people on
Monday morning and miraculously you will get a human being instead of a
phone tree.

I order from the Houston, TX area and my orders arrive within a couple of
days from their location in Ohio.

I love their Minors beef base for a "quick and dirty" French onion soup.

Chris in Pearland, TX

I'm north of Dallas so presumably my shipping time should be decent as
well. Looks like they have some decent stuff.

Just north of the mall on Spring Valley, there is a Mexican mercado
where I got some of the most excellent platas. In the strip mall just
north of the mall by I-75.
This was about 3 years ago. A platter with meat, double beans instead
of rice, lots of chile, and I'd buy an avocado from the store to take
back to the motel to slice up and add to the mix.

WEST of the mall, not north.

Thanks,

Pete C.

--Bryan

--Bryan