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Hollandaise
Posted on 2/15/11 at 1:52 pm
Posted on 2/15/11 at 1:52 pm
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?
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.
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!!!
G E A U X T I G E R S!!!
Posted on 2/15/11 at 2:43 pm to Brain
quote: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.
Brain
Posted on 2/15/11 at 3:42 pm to TIGERFANZZ
Stick that package up your poop chute brah.
Posted on 2/15/11 at 3:49 pm to CITWTT
quote:
Stick that package up your poop chute brah.
Posted on 2/15/11 at 4:21 pm to TIGERFANZZ
A friend used the package once and it was awful. Not even close to real hollandaise. I don't even know how to describe it.
You can make a good hollandaise in the blender so easily. It's darn near fool proof unless you can't hit buttons and pour slowly.
You can make a good hollandaise in the blender so easily. It's darn near fool proof unless you can't hit buttons and pour slowly.
Posted on 2/15/11 at 4:25 pm to OTIS2
quote:has worked for me
add 2 T or so of scalding hot water and whisk the shite out of it
blender method is good too
Posted on 2/15/11 at 4:33 pm to Gris Gris
Care to share your blender recipe? My mom used to do this but I have no idea where her recipe went.
I make it on the stove (double-boiler method) and it usually comes out perfect for a short period of time, but I have to have the plated food ready the minute it's done or it does break.
Hollandaise sauce is my favorite bad-for-me thing--I'd rather have fat/calories from that than any type of sweet or ice cream.
I make it on the stove (double-boiler method) and it usually comes out perfect for a short period of time, but I have to have the plated food ready the minute it's done or it does break.
Hollandaise sauce is my favorite bad-for-me thing--I'd rather have fat/calories from that than any type of sweet or ice cream.
Posted on 2/15/11 at 5:17 pm to Gris Gris
I think the word you are looking for as a proper adjective is HENNA.
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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