topic Re: Hollandaise Sauce in Community Spirit

Hollandaise Sauce

*crikey*mate* — Mon, 20 Jan 2014 23:20:25 GMT

Lots of people love Eggs Benedict, and it's the Hollandaise Sauce which determines how good it is.

So how do you make your Hollandaise?

Are you a traditionalist and go the lemon juioce route, or do ya ramp it up a bit with a few derrivitives and add taragon etc?

Do you clarify the butter, or use whole butter aka Julia Childs?

Do you cook the sabayon?

Do you Hand whisk it over a water bath or is there some new shortcut and failproof method?

and did you know, that if you split your hollandaise, you can bring it back with a half an egg yolk or some reduced double cream - you don't have to throw it out.

oh, and you shouldn't keep your hollandaise for more than a couple of hours. Because Hollandaise is best kept at room temperature (well 37 is ideal) so it doesn't split, solidify or turn into scrambled eggs, and eggs are suseptible to salmonella, and the pathogens reporoduce most rapidly at 37 degrees, then you shouldn't keep it for too long.

Re: Hollandaise Sauce

mugssy65 — Mon, 20 Jan 2014 23:55:54 GMT

STOP NOW Crikey your making me REALLY hungry! Lol

Re: Hollandaise Sauce

joz*garage — Tue, 21 Jan 2014 03:22:49 GMT

@mugssy65 wrote:
STOP NOW Crikey your making me REALLY hungry! Lol

i iz recievin' some handy tips

Re: Hollandaise Sauce

icyfroth — Tue, 21 Jan 2014 04:16:17 GMT

I've got a handwritten recipe given to me by a lady a long time ago. Ive never used it. Never made Hollandaise sauce.

Re: Hollandaise Sauce

windrake — Tue, 21 Jan 2014 06:10:18 GMT

I like the quick & easy Holladaise recipe lol

Re: Hollandaise Sauce

*crikey*mate* — Tue, 21 Jan 2014 06:27:22 GMT

@icyfroth wrote:
I've got a handwritten recipe given to me by a lady a long time ago. Ive never used it. Never made Hollandaise sauce.

are you in a sharing mood?

Re: Hollandaise Sauce

amber-eyed-girl — Tue, 21 Jan 2014 07:03:34 GMT

A tip from Anthony Bourdain:

never ever have eggs Benedict or anything with Hollandaise sauce eating out.

it will have been most certainly made first thing in the morning, left out, and a breeding ground by the time it is on your plate.

Re: Hollandaise Sauce

lady*em — Tue, 21 Jan 2014 09:41:44 GMT

I always make blender hollandaise. So quick and easy.. Put your eggs yolks and lemon juice, with a pinch of cayenne, in the blender and whizz till thick. Melt the butter and heat till it starts to bubble. Pour in a thin stream into the egg yolks with the blender going. Voila. Instant hollandaise.

The stuff in a jar or packet bears no resemblance to real hollandaise.