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.

On Jun 22, 5:29?pm, "Pete C." 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.

----------------
There is a good hollandaise sauce in a little blue can. it's called
Mrs. (somebody's) hollandaise. It's surprisingly good.Look in the
section with mayonnaise mustard, etc.

good luck on your dinner,

nancree

"Pete C." wrote in :

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.


@@@@@ Now You're Cooking! Export Format

Blender Hollandaise Sauce

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
1/2 tsp minced fresh tarraon; optional

Combine 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.

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.



** Exported from Now You're Cooking! v5.81 **



--

The house of the burning beet-Alan

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

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

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.

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?

I agree. I've tried the powdered kinds when I was in a pinch, but they're
not tangy or thick enough, IMO.

kili

Pete C. 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.

Have you tried the bottled Reese Hollandaise sauce? It can usually be
found close to the mayo and mustard section in the grocery store. They
also make a botled bernaise sauce too. When I used the Reese
Hollandaise sauce, I spoon out the desired amount into a small pyrex
ramekin and use that as a double-boiler in a small pan of simmering
water to heat it up.

I do happen to like the Knorr packet hollandaise mix, but perhaps you
may find the Reese bottled hollandaise to have more flavor. It's worth
a try perhaps.

Sky, who really does like hollandaise and bernaise sauces

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

On Jun 22, 5:45?pm, nancree wrote:
On Jun 22, 5:29?pm, "Pete C." 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.

----------------
There is a good hollandaise sauce in a little blue can. it's called
Mrs. (somebody's) hollandaise. It's surprisingly good.Look in the
section with mayonnaise mustard, etc.

good luck on your dinner,

nancree-

Believe Nancree's thinking of Aunt Penny's Hollandaise. Comes in a
little can & is not half bad with the addition of a bit of fresh lemon
juice & a teensy bit of cayenne. Way better than the Knorr's - which
is truly hideous. Used to take Aunt Penny's on camping trips. Down
side is that you're gonna need 10+ cans if you're serving 20. Very
stable stuff - no chance of the sauce breaking like the real deal
which can be an issue when you're trying to feed a crowd.

Nancy T

In article ,
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.
Pete C.


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

He plans to make it from scratch but is looking for a backup just in
case, in a sleep-deprived condition, he screws it up. (See above.)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

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?

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

Pete C. 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.

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.

Victor

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?

Steve

On Sat, 23 Jun 2007 00:29:07 GMT, "Pete C."
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.

Think out of the box (package). Aunt Penny's *canned* is perfectly
fine. That's what I use when I make eggs benedict. Breakfast is not
a meal I want to fuss over.

--
See return address to reply by email

On Fri, 22 Jun 2007 23:19:01 -0500, Melba's Jammin'
wrote:

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?

It's probably great.

--
See return address to reply by email