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Is there such a thing as a passable packaged Hollandaise sauce mix?
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. |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
"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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
> 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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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/ |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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/ |
Posted to rec.food.cooking
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
(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. |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
"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. |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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/ |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
>> (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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
(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. |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
>> >> > > 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 |
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
Posted to rec.food.cooking
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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 |
Posted to rec.food.cooking
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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? |
Posted to rec.food.cooking
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Is there such a thing as a passable packaged Hollandaise sauce mix?
Mark Thorson said...
> 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? At a morning camp hangover breakfast, hagendaaz would taste fine over eggs. Hollandaise is just about as tasteful as mayonnaise when the tastebuds don't care that time of the morning. YMMV, Andy |
Posted to rec.food.cooking
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Is there such a thing as a passable packaged Hollandaise sauce mix?
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? Who's to say that *my* hollandaise wouldn't even score as high as an 88? (Even though I've never had a problem with my hollandaise. Tastes fine to me!) :~) kili |
Posted to rec.food.cooking
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Is there such a thing as a passable packaged Hollandaise sauce mix?
(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. > >> > 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 > > The order arrived on Thursday, in time for the trip. Sunday AM with everything going on and dodging people coming into the kitchen area to get coffee I decided to just use the concentrate and not bother making fresh. I made half the container and the results were very good, vastly superior to the mixes I had tested. Several people commented that the Hollandaise was very good. Works for me. Thanks, Pete C. |
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