No, I don't want a recipe. I want to commit the great sin of cheating. I
vaguely remember some person recently mentioning a packaged dry version that
s/he found acceptable.

Why would I want to cheat? I always cheat at cooking, but not all that
much. I'm not a patient person, and I'm lazy.

I love eggs Benedict; Ed could give a rat's patootie. I just am not going
to put in the time for a couple poached eggs for myself. Besides, I do
poach eggs correctly.

You can email me if you don't want to readmit in the group. ;-)

Pam

I don't know about a packaged dry version, but there is a canned
version that is quite acceptable. Can't remember the name, --it's
"Mrs.(somebody's) Hollandaise" in a little blue can about the size of a
small frozen orange juice can. Both Von's and Albertson's carry it in
the Sauces section, (near the A1 Sauce, mustards, etc.)

"nancree"wrote
>I don't know about a packaged dry version, but there is a canned
> version that is quite acceptable. Can't remember the name, --it's
> "Mrs.(somebody's) Hollandaise" in a little blue can about the size of a
> small frozen orange juice can. Both Von's and Albertson's carry it in
> the Sauces section, (near the A1 Sauce, mustards, etc.)
>

Thank you kindly. This has been moved into that folder to which I refer,
when in need.

Pam

"Ed Grabau and Pam Jacoby" <pjjehg @frontiernet.net> wrote in message
news
> No, I don't want a recipe. I want to commit
> the great sin of cheating. I vaguely remember
> some person recently mentioning a packaged
> dry version that s/he found acceptable.

Knorr might well have a dry version, and lots of people like their
products (I'm not so keen, but I'm prolly in the minority).
-j

jacqui{JB} wrote:
> "Ed Grabau and Pam Jacoby" <pjjehg @frontiernet.net> wrote in message
> news >
>> No, I don't want a recipe. I want to commit
>> the great sin of cheating. I vaguely remember
>> some person recently mentioning a packaged
>> dry version that s/he found acceptable.
>
> Knorr might well have a dry version, and lots of people like their
> products (I'm not so keen, but I'm prolly in the minority).
> -j


Yeah, I believe Knorr makes one as well as Schilling or is it McCormick's?
It comes in a red packet. It's do-able, but I always add more lemon.

kili

"kilikini" > wrote in message
. ..
> jacqui{JB} wrote:
>> "Ed Grabau and Pam Jacoby" <pjjehg @frontiernet.net> wrote in message
>> news >>
>>> No, I don't want a recipe. I want to commit
>>> the great sin of cheating. I vaguely remember
>>> some person recently mentioning a packaged
>>> dry version that s/he found acceptable.
>>
>> Knorr might well have a dry version, and lots of people like their
>> products (I'm not so keen, but I'm prolly in the minority).
>> -j
>
>
> Yeah, I believe Knorr makes one as well as Schilling or is it McCormick's?
> It comes in a red packet. It's do-able, but I always add more lemon.
>
> kili
>
>

It's McCormick's.

Ed Grabau and Pam Jacoby wrote:
> No, I don't want a recipe. I want to commit the great sin of cheating. I
> vaguely remember some person recently mentioning a packaged dry version that
> s/he found acceptable.
>
> Why would I want to cheat? I always cheat at cooking, but not all that
> much. I'm not a patient person, and I'm lazy.
>
> I love eggs Benedict; Ed could give a rat's patootie. I just am not going
> to put in the time for a couple poached eggs for myself. Besides, I do
> poach eggs correctly.
>
> You can email me if you don't want to readmit in the group. ;-)
>
> Pam
>
>
The Knorr brand is perfectly acceptable.

Thanks all for the tips and recommendations.

Pam

Ed Grabau and Pam Jacoby wrote:
> Thanks all for the tips and recommendations.
>
> Pam
>
>

I do cheat sometimes with this also. I can't recall if it Knorr or McC.
I'll have to check when I get home. Which ever it is, it's not too
awfully bad.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

This is a recipe for mock hollandaise that tastes pretty much just like
the real thing (to me), but takes about 5 minutes to make. Really easy
and better than a mix.

Melt a stick of butter.

In your blender, mix 3 egg yolks and 2 T lemon juice.

Keeping the lid off and the blender motor on, SLOWLY (this is the kkey
here) drizzle in the melted butter.

Voila!

If you put the butter in too fast, it cooks the egg yolks and the sauce
curdles, so be sure to drizzle slowly.

Enjoy!

This is a recipe for mock hollandaise that tastes pretty much just like
the real thing (to me), but takes about 5 minutes to make. Really easy
and better than a mix.

Melt a stick of butter.

In your blender, mix 3 egg yolks and 2 T lemon juice.

Keeping the lid off and the blender motor on, SLOWLY (this is the kkey
here) drizzle in the melted butter.

Voila!

If you put the butter in too fast, it cooks the egg yolks and the sauce
curdles, so be sure to drizzle slowly.

Enjoy!

On 2005-02-03, Jude > wrote:
> In your blender, mix 3 egg yolks and 2 T lemon juice.
>
> Keeping the lid off and the blender motor on, SLOWLY (this is the kkey
> here) drizzle in the melted butter.
>
> Voila!
>
> If you put the butter in too fast, it cooks the egg yolks and the sauce
> curdles, so be sure to drizzle slowly.

Initially, this sounds like warm mayo, not Hollandaise. But, upon further
reflection, the question arises: could the heat of spinning blender blades, along
with the residual heat of the butter actually increase enough to cook,
thereby thickening the yolks? I've tried this before and it's really never
worked for me. But, maybe I wasn't doing it right.

The only thing that has ever worked for me, making true Hollandaise, is to
cook/whip the yolks to the point of nice and thick, but not scrambling, and
then adding the butter and lemon. Perfect every time.

nb

"Jude" wrote in message
> This is a recipe for mock hollandaise that tastes pretty much just like
> the real thing (to me), but takes about 5 minutes to make. Really easy
> and better than a mix.
>
> Melt a stick of butter.
>
> In your blender, mix 3 egg yolks and 2 T lemon juice.
>
> Keeping the lid off and the blender motor on, SLOWLY (this is the kkey
> here) drizzle in the melted butter.
>
> Voila!
>
> If you put the butter in too fast, it cooks the egg yolks and the sauce
> curdles, so be sure to drizzle slowly.
>
> Enjoy!
>

Interesting. Thanks, and welcome to the group.

Pam

On 1 Feb 2005 01:26:51 -0800, "nancree" >
wrote:

> I don't know about a packaged dry version, but there is a canned
> version that is quite acceptable. Can't remember the name, --it's
> "Mrs.(somebody's) Hollandaise" in a little blue can about the size of a
> small frozen orange juice can. Both Von's and Albertson's carry it in
> the Sauces section, (near the A1 Sauce, mustards, etc.)

I buy "Aunt Penny's"... it's very good if you don't want to
make Hollandaise from scratch.

sf

sf > wrote in news:a3j3011b19mm79nv9p76oee0g12ca7uj8f@
4ax.com:

<snip>
> I buy "Aunt Penny's"... it's very good if you don't want to
> make Hollandaise from scratch.
>
> sf
>

I thought that was what Buffy recommended, but upon checking, discovered
that her favored brand (of white sauce, I believe) was Aunt Henny's.

SallyW

On Thu, 03 Feb 2005 18:52:16 GMT, Sal
> wrote:

>
> I thought that was what Buffy recommended, but upon checking, discovered
> that her favored brand (of white sauce, I believe) was Aunt Henny's.

Aunt Penny's sells a white sauce too... I've never tried it
though. That's one thing I can do easily all by myself, but
I guess if I wanted to make creamed tuna on toast and not
take 20 minutes to do it the "right" way (double boiler
method) - I'd try a can.

sf