wrote on 06 Nov 2006 in rec.food.cooking

> If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
> Hollandaise needs to be thickened (and pasteurized!) over gentle heat.
>

I don't live in the US...my eggs are NOT a problem.

Oh pshaw, on Mon 06 Nov 2006 03:42:26p, Jude meant to say...

> notbob wrote:
>> On 2006-11-04, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>>
>> > 1/2 cup unsalted butter, melted and hot
>> >
>> > Combne all ingredients except butter in blender jar. Blend a few
>> > seconds on low speed until smooth. Increase blender speed to
>> > medium-high or high, depending on power of blender. Immediately
>> > begin pouring butter in a very slow steady stream. Blend a few
>> > seconds after all butter has been added,
>>
>> While this technically qualifies as Hollandaise and it can be argued
>> Hollandaise can be made without eggs altogether, it's a less than
>> quality product. A superior Hollandaise is produced by actually
>> cooking and thickening the yolks before adding the butter.
>>
>> nb
>
> Nobody liked it when I posted this recipe either, Wayne. It's the only
> way my mom ever made Hollandaise. Folks round here called it lemon
> mayo. Whatever- tastes good on eggs, asparagus or broccoli so its good
> enough for me!

Thanks, Jude. I feel pretty much the same way.

--
Wayne Boatwright
__________________________________________________

If you don't go to other people's funerals, they
won't go to yours.

Oh pshaw, on Mon 06 Nov 2006 07:57:27p, meant to say...

> On 6 Nov 2006 14:42:26 -0800, "Jude" > wrote:
>
>>Nobody liked it when I posted this recipe either, Wayne. It's the only
>>way my mom ever made Hollandaise. Folks round here called it lemon
>>mayo. Whatever- tastes good o
>
>
> I agree with your friends and family.... it's hot lemon mayo. <S>
>

All this talk of Hollandaise, fake or otherwise, has forced me to make a
batch to go over the pound of asparagus that was in the fridge. It was
greedily scarfed down with grilled spicy chicken breast and a large dollop of
lignonberry ham.

--
Wayne Boatwright
__________________________________________________

If you don't go to other people's funerals, they
won't go to yours.

On Mon, 06 Nov 2006 22:50:43 GMT, Mr Libido Incognito >
wrote:

> wrote on 06 Nov 2006 in rec.food.cooking
>
>> If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
>> Hollandaise needs to be thickened (and pasteurized!) over gentle heat.
>>
>
>I don't live in the US...my eggs are NOT a problem.

I live in the US, eggs are not a problem in my area either.

--
See return address to reply by email

On 6 Nov 2006 14:42:26 -0800, "Jude" > wrote:

>Nobody liked it when I posted this recipe either, Wayne. It's the only
>way my mom ever made Hollandaise. Folks round here called it lemon
>mayo. Whatever- tastes good o


I agree with your friends and family.... it's hot lemon mayo. <S>

--
See return address to reply by email

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> All this talk of Hollandaise, fake or otherwise, has forced me to make a
> batch to go over the pound of asparagus that was in the fridge.

I just happen to have a pound of asparagus in the fridge. I suffer from
lack of imagination occasionally. Thanks for the clue. Hollandaise it
will be. It would have been butter and SP. Juh!

leo

--
<http://web0.greatbasin.net/~leo/>

Oh pshaw, on Tue 07 Nov 2006 07:24:13a, Cindy Hamilton meant to say...

>
> wrote:
>
>> If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
>> Hollandaise needs to be thickened (and pasteurized!) over gentle heat.
>
> The dangers of raw eggs are exaggerated. You write as if eating a
> speck
> of raw egg guaranteed salmonella. It's like 1 in 30,000. I'm willing
> to take
> those odds to have a little gustatory pleasure now and then.
>
> Hollandaise does need to be heated, or it's just weird mayonnaise. In
> either
> case, the pH of the sauce greatly reduces the reproduction of any
> salmonella
> in the eggs.
>
> Bring on the eggnog!
>
> Cindy Hamilton
>
>

Agreed. When I make my "blender hollandaise" the melted butter is quite
warm. I usually put it in a double boiler to stay warm until serving. I
don't worry at all about "raw" egg/

--
Wayne Boatwright @¿@¬
_____________________

wrote:

> If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
> Hollandaise needs to be thickened (and pasteurized!) over gentle heat.

The dangers of raw eggs are exaggerated. You write as if eating a
speck
of raw egg guaranteed salmonella. It's like 1 in 30,000. I'm willing
to take
those odds to have a little gustatory pleasure now and then.

Hollandaise does need to be heated, or it's just weird mayonnaise. In
either
case, the pH of the sauce greatly reduces the reproduction of any
salmonella
in the eggs.

Bring on the eggnog!

Cindy Hamilton

Cindy Hamilton wrote:
> wrote:
>
> > If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
> > Hollandaise needs to be thickened (and pasteurized!) over gentle heat.
>
> The dangers of raw eggs are exaggerated. You write as if eating a
> speck
> of raw egg guaranteed salmonella. It's like 1 in 30,000. I'm willing
> to take
> those odds to have a little gustatory pleasure now and then.

Only losers reply to their own posts

That's 1 in 30,000 eggs infected with salmonella. Supposing 99% of the
eggs I eat are cooked, that's about a 1 in 3,000,000 chance of eating
a raw egg infected with salmonella. It'll take me a long time to eat
those
3,000,000 raw eggs. (Granted, it could be in the first raw egg that I
eat, but
I've got to give my stomach acids some credit for helping to keep those
bugs down.)

I might have been overly harsh about blender Hollandaise. Perhaps I'll
try
it sometime.

Cindy Hamilton

Wayne Boatwright wrote:

> Yes, it has a nice lemony flavor, as I think it should. I'd have never
> thought of the mustard myself, but this was a recipe I found in my earlier
> years of cooking. It's always been a hit.
>
You must also look askance at the Hollandaise Sauce recipes
that contain 1 tsp of lemon juice. Ack!

--
Jean B.

Oh pshaw, on Wed 08 Nov 2006 08:41:04a, Jean B. meant to say...

> Wayne Boatwright wrote:
>
>> Yes, it has a nice lemony flavor, as I think it should. I'd have never
>> thought of the mustard myself, but this was a recipe I found in my
>> earlier years of cooking. It's always been a hit.
>>
> You must also look askance at the Hollandaise Sauce recipes
> that contain 1 tsp of lemon juice. Ack!

Agreed. Hollandaise is *supposed* to taste like lemon.

--
Wayne Boatwright @¿@¬
_____________________