I would like to make a herbed hollandaise sauce. Does anyone have one
that uses fresh chopped herbs please?


Daisy

Carthage demands an explanation for this insolence!

Daisy wrote:

> I would like to make a herbed hollandaise sauce. Does anyone have one
> that uses fresh chopped herbs please?

Try a bernaise sauce recipe. You can replace the tarragon with the
herb(s) of your choice.

http://recipes.epicurean.com/recipe/1032/bernaise.html

--
Reg

On 2006-06-22, Abe > wrote:

> skin formation). Sauce will continue to thicken slightly on its own.

Crap! Now you got me jonesing for eggs benedict.

nb

On Wed, 21 Jun 2006 23:27:49 -0500, notbob wrote:

> On 2006-06-22, Abe > wrote:
>
> > skin formation). Sauce will continue to thicken slightly on its own.
>
> Crap! Now you got me jonesing for eggs benedict.
>
Breakfast anyone?

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"sf" > wrote in message
...
> On Wed, 21 Jun 2006 23:27:49 -0500, notbob wrote:
>
> > On 2006-06-22, Abe > wrote:
> >
> > > skin formation). Sauce will continue to thicken slightly on its own.
> >
> > Crap! Now you got me jonesing for eggs benedict.
> >
> Breakfast anyone?
>
> --

I'll take canadian bacon and spinach on an english muffin with hollandaise!
(You can hold the poached egg.) I'll go for breakfast!

kili

Abe wrote:
> >I would like to make a herbed hollandaise sauce. Does anyone have one
> >that uses fresh chopped herbs please?
>
> This is a classic herbed Hollandaise that I like. You'll find a tons
> of slight variations on this recipe all over the web, and they are all
> good as long as you follow the basic procedure of using a double
> boiler, and letting each addition to incorporate fully.
>
> I N G R E D I E N T S
> 2 tablespoons fresh lemon juice
> Yolks from 3 large or extra large eggs
> 1/2 cup unsalted firm butter
> 1/4 teaspoon cayenne or fine white pepper
> 1/2 teaspoon salt
> 1 to 1 1/2 tablespoon finely chopped fresh herb of choice (basil,
> chives, tarragon, or other)
>
> I N S T R U C T I O N S
>
> Heat the vinegar or lemon juice until just warm and set aside.

Good recipe, except for where it says, "Heat the vinegar or lemon
juice..." Using vinegar instead of lemon juice is nasty, nasty, nasty.
Mayonnaise and hollandaise should be made with lemon juice. I thought
I disliked mayo because I'd only had the jarred garbage. Then my
nephew made fresh using extra light olive oil. Yum. Hollandaise is
even better.

--Bryan

"notbob" > wrote in message
. ..
> On 2006-06-22, Abe > wrote:
>
>> skin formation). Sauce will continue to thicken slightly on its own.
>
> Crap! Now you got me jonesing for eggs benedict.
>
> nb

I'm just going through one of those!

Have had it 4 times this week.

MoM

On 2006-06-23, MoM > wrote:
>
> I'm just going through one of those!
>
> Have had it 4 times this week.

You have those, too? Mine usually last about a month, though my last
burger bender went two. Fortunately, I'm currently between bents.

nb

Daisy > wrote in
:

> I would like to make a herbed hollandaise sauce. Does anyone have one
> that uses fresh chopped herbs please?

Step 1: Chop up the herbs you want to put in it, or get out the dried ones
if that's what you've got..
Step 2: Make the Hollandaise
Step 3: Fold the Herbs in to the Hollandaise.

Mike H wrote on 24 Jun 2006 in rec.food.cooking

> Daisy > wrote in
> :
>
> > I would like to make a herbed hollandaise sauce. Does anyone have
> > one that uses fresh chopped herbs please?
>
> Step 1: Chop up the herbs you want to put in it, or get out the dried
> ones if that's what you've got..
> Step 2: Make the Hollandaise
> Step 3: Fold the Herbs in to the Hollandaise.
>

The dried herbs are hard to fold...Can I staple them instead?

--
-Alan

"Mr Libido Incognito" > wrote in message
...
> Mike H wrote on 24 Jun 2006 in rec.food.cooking
>
>> Daisy > wrote in
>> :
>>
>> > I would like to make a herbed hollandaise sauce. Does anyone have
>> > one that uses fresh chopped herbs please?
>>
>> Step 1: Chop up the herbs you want to put in it, or get out the dried
>> ones if that's what you've got..
>> Step 2: Make the Hollandaise
>> Step 3: Fold the Herbs in to the Hollandaise.
>>
>
> The dried herbs are hard to fold...Can I staple them instead?
>


Only if you spindle them first.

HTH

Donna

Mr Libido Incognito > wrote in
:

> The dried herbs are hard to fold...Can I staple them instead?

Sure.. But not sure how the extra nutrients will affect the hollandaise