Hollandaise

CindyM75 · 07-28-2010, 07:28 PM

What can you eat it with?

What does it taste like?

Charski · 07-28-2010, 07:38 PM

It's a rich lemony/buttery sauce that is great on eggs Benedict, broccoli, asparagus, oysters Rockefeller, grilled salmon, or just out of a spoon!

I love the stuff.

This is my tried and true:

BLENDER HOLLANDAISE SAUCE

3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
1/2 c. butter

Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. Don't use residue in pan.

Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or 3 days. Don't let it stand around in warm temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly.

CindyM75 · 07-28-2010, 07:43 PM

I have to try this. Sounds delicious. I need something to serve over my poached eggs so I don't become bored with them.

lisabinil · 07-28-2010, 08:11 PM

Add tarragon and you have Bernaise sauce-delicious over beef.

micki641 · 07-28-2010, 11:46 PM

Quote:

Originally Posted by CindyM75

I have to try this. Sounds delicious. I need something to serve over my poached eggs so I don't become bored with them.

If you put a warmed slice (I like mine almost 1/4 in thick) of Canadian Bacon on a plate, top it with some wilted baby spinach, the poached egg, and heavily drizzle some hollandaise sauce over the top, you will be in heaven, I promise

Michelle

CindyM75 · 07-29-2010, 04:54 AM

Quote:

Originally Posted by micki641

If you put a warmed slice (I like mine almost 1/4 in thick) of Canadian Bacon on a plate, top it with some wilted baby spinach, the poached egg, and heavily drizzle some hollandaise sauce over the top, you will be in heaven, I promise

Michelle

I'll try that either today or tomorrow...I can't wait

mizski · 07-29-2010, 04:57 AM

Quote:

Originally Posted by micki641

If you put a warmed slice (I like mine almost 1/4 in thick) of Canadian Bacon on a plate, top it with some wilted baby spinach, the poached egg, and heavily drizzle some hollandaise sauce over the top, you will be in heaven, I promise

Heavenly is right.

That is my usual order when eating out for breakfast. Also good with asparagus instead of the spinach.

Charski · 07-29-2010, 07:33 AM

Our local restaurant, the Cookhouse, does Cookhouse Eggs Benedict - they use smoked pulled pork (I get mine no English muffin of course) and the eggs on that and then they add some chipotle to the hollandaise and top the eggs - OH MOMMA! They are so GOOOOD!

jo2621 · 07-29-2010, 07:58 AM

If need a quick hollandaise like sauce: Put a saucepan over low heat or in a small double boiler. Put in a glob of some good quality mayo with a dash of cayenne or teeny bit of ground mustard. Whisk in fresh lemon juice until it is saucelike. Keep whisking until warmed thru.

It is delish on vegetables and salmon and/or poached eggs.
My MIL uses this with asparagus and ham.

CreekWatcher · 07-29-2010, 09:44 AM

I've always found fried egg, bacon and mayo sandwhiches (or even just fried eggs, without the bacon) really good, and now I make it with Kevinpa yeast bread toast. I'll have to try putting mayo on the bread and this over the eggs.

dartstar1 · 07-29-2010, 12:43 PM

Quote:

Originally Posted by lisabinil

Add tarragon and you have Bernaise sauce-delicious over beef.

It's great over pork, and chicken too I make the Bernaise for my eggs benny's I LOVE Tarragon

Its me - WENDALINA · 08-02-2010, 11:15 AM

Quote:

Originally Posted by lisabinil

Add tarragon and you have Bernaise sauce-delicious over beef.

about how much? this sounds like a great idea for my beef tenderloin...mmmmmm

LunaAshling · 08-03-2010, 11:59 PM

I actually love the sauce cold too the next day. I dont reheat it. Awesome to dip cold chicken in!

flatferenghi · 08-04-2010, 04:59 AM

Holland Nights are not bad either. Love & Profits: FLATFERENGHI

Its me - WENDALINA · 08-05-2010, 12:57 PM

Quote:

Originally Posted by flatferenghi

Holland Nights are not bad either. Love & Profits: FLATFERENGHI

WendyK1974 · 08-05-2010, 03:53 PM

What can't you eat Hollandaise with? It's absolutely delicious.

MarcyDarcy · 08-21-2010, 09:40 AM

Quote:

Originally Posted by lisabinil

Add tarragon and you have Bernaise sauce-delicious over beef.

YUM! Bernaise sauce is great over venison too.

sorenkkg · 01-24-2011, 07:37 PM

I just wanted to add something I learned today-- why my blender hollandaise has been failing and how to fix it!

The butter has to be WICKED hot so that it cooks and thickens the eggs.

If it's not (here's my revelation today)-- put it in a pan over a pan of hot (not boiling) water-- double boiler is another term for this

Whisk until you get the thickness you want, and remove from heat. Mine took maybe a minute or 2. Easy-peasy as they say on food tv.

And I agree, it's great on everything, and I also like it cold (it sort of solidifies, but I'm ok with that).

I might make it my mission to find more and more things to eat Hollandaise with

07-28-2010, 07:28 PM	#1
CindyM75 Senior LCF Member Join Date: May 2010 Posts: 145 Gallery: CindyM75 Stats: 178/174/140 Start Date: June 24, 2010	Hollandaise What can you eat it with? What does it taste like?

07-28-2010, 07:38 PM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,832 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	It's a rich lemony/buttery sauce that is great on eggs Benedict, broccoli, asparagus, oysters Rockefeller, grilled salmon, or just out of a spoon! I love the stuff. This is my tried and true: BLENDER HOLLANDAISE SAUCE 3 egg yolks 2 tbsp. lemon juice 1/4 tsp. salt Dash of cayenne pepper 1/2 c. butter Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. Don't use residue in pan. Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or 3 days. Don't let it stand around in warm temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly. __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters Last edited by Charski; 07-28-2010 at 07:41 PM..

07-28-2010, 07:43 PM	#3
CindyM75 Senior LCF Member Join Date: May 2010 Posts: 145 Gallery: CindyM75 Stats: 178/174/140 Start Date: June 24, 2010	I have to try this. Sounds delicious. I need something to serve over my poached eggs so I don't become bored with them. Last edited by CindyM75; 07-28-2010 at 07:46 PM..

08-04-2010, 04:59 AM	#14
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,808 Gallery: flatferenghi	i hear that... Holland Nights are not bad either. Love & Profits: FLATFERENGHI

01-24-2011, 07:37 PM	#18
sorenkkg Very Gabby LCF Member!!! Join Date: Nov 2007 Location: Mississauga, ON Posts: 3,588 Gallery: sorenkkg Stats: 2013: 253.4/236.8/160 WOE: JUDDD 2174/435 Start Date: LC Jan 2003 restart Jan 2012- JUDDD start 04/2012	I just wanted to add something I learned today-- why my blender hollandaise has been failing and how to fix it! The butter has to be WICKED hot so that it cooks and thickens the eggs. If it's not (here's my revelation today)-- put it in a pan over a pan of hot (not boiling) water-- double boiler is another term for this Whisk until you get the thickness you want, and remove from heat. Mine took maybe a minute or 2. Easy-peasy as they say on food tv. And I agree, it's great on everything, and I also like it cold (it sort of solidifies, but I'm ok with that). I might make it my mission to find more and more things to eat Hollandaise with __________________ --Soren Jan 1 - 253.4 Feb 3 - 243.6 Mar 9- 236.8

07-28-2010, 08:11 PM	#4
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 18,027 Gallery: lisabinil Stats: 287/Restart 206/177/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2/4/10	Add tarragon and you have Bernaise sauce-delicious over beef.

07-29-2010, 07:33 AM	#8
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,832 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Our local restaurant, the Cookhouse, does Cookhouse Eggs Benedict - they use smoked pulled pork (I get mine no English muffin of course) and the eggs on that and then they add some chipotle to the hollandaise and top the eggs - OH MOMMA! They are so GOOOOD!

07-29-2010, 07:58 AM	#9
jo2621 Major LCF Poster! Join Date: Dec 2007 Location: HSV, AL Posts: 2,208 Gallery: jo2621 Stats: 225+ now 135 5'5" 48 y.o. WOE: LC maintenance since 2008 Start Date: June 2007	If need a quick hollandaise like sauce: Put a saucepan over low heat or in a small double boiler. Put in a glob of some good quality mayo with a dash of cayenne or teeny bit of ground mustard. Whisk in fresh lemon juice until it is saucelike. Keep whisking until warmed thru. It is delish on vegetables and salmon and/or poached eggs. My MIL uses this with asparagus and ham.

07-29-2010, 09:44 AM	#10
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,116 Gallery: CreekWatcher	I've always found fried egg, bacon and mayo sandwhiches (or even just fried eggs, without the bacon) really good, and now I make it with Kevinpa yeast bread toast. I'll have to try putting mayo on the bread and this over the eggs.

08-03-2010, 11:59 PM	#13
LunaAshling Queen of the Planet of Redheads Join Date: Jan 2003 Location: On a big rock made of dirt Posts: 4,791 Gallery: LunaAshling Stats: 248/___ /Strong WOE: Lowcarb Start Date: Today :)	I actually love the sauce cold too the next day. I dont reheat it. Awesome to dip cold chicken in!

08-05-2010, 03:53 PM	#16
WendyK1974 Major LCF Poster! Join Date: Mar 2008 Location: New York Posts: 2,300 Gallery: WendyK1974 WOE: low carb	What can't you eat Hollandaise with? It's absolutely delicious.

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