For the life of my I tried to make some last night.... I screwed the first two batches up, and then once it looked good on the 3rd try, everything broke apart and became a weird consistency.... not like hollendaise. I want to figure out how to do this without it messing up.... any thoughts?

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

47459 posts

Posted on 2/15/11 at 1:57 pm to Brain

I make it in the blender and just add the butter very slowly. Comes out perfectly every time. I keep it warm in a thermos type pitcher until serving time.

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Posted by TIGERFANZZ

THE Death Valley

Member since Nov 2007

4057 posts

Posted on 2/15/11 at 1:59 pm to Brain

Best kept secret on the Hollandaise circuit:KNOR. Comes in a little green bag, it is SIMPLE & taste damn fine. Made hollandaise from scratch many times & everytime I've done it, I say, for the trouble, I shoulda gone with Knor.

G E A U X T I G E R S!!!

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Posted by OTIS2

NoLA

Member since Jul 2008

50185 posts

Posted on 2/15/11 at 2:43 pm to Brain

quote:
Brain

If it breaks, add 2 T or so of scalding hot water and whisk the shite out of it. It'll reform for you.Make that sauce your bitch.

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Posted by tavolatim

denham springs

Member since Dec 2007

5114 posts

Posted on 2/15/11 at 5:21 pm to Brain

--------------------------------------------------------------------------------

quote:
I make it in the blender and just add the butter very slowly. Comes out perfectly every time. I keep it warm in a thermos type pitcher until serving time.

Listen to Gris Gris....she knows of what she speaks....the blender is the only way to go....just stream in the butter while blending.

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