Hopefully this isn't to rfc what circumcision is to other ngs. No
blender hollandaise recipe that I've found mentions doing a reduction
first. Just lemon juice + water (maybe) + clarified butter. Season.

I wonder if readers feel there's any real difference, and how about
mixing the two (when the stovetop method doesn't produce quite enough
volume and/or somebody gets careless and adds too much cayenne;-).

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

>From: Andy Katz

>No
>blender hollandaise recipe that I've found mentions doing a reduction
>first. Just lemon juice + water (maybe) + clarified butter. Season.

That's why it isn't as good as hand made hollandaise.

>I wonder if readers feel there's any real difference, and how about
>mixing the two (when the stovetop method doesn't produce quite enough
>volume and/or somebody gets careless and adds too much cayenne;-).

If you're looking to make a large quantity you're going to start with cooking
down your reduction and tempering it to your desired quantity of cooked egg
yolks, whisking briskly. Alternate your melted butter noting that the more
butter fat you add the thicker the sauce will become. Use your fresh squeezed
lemon juice to thin the sauce to the desired consistency. Hold in your
stainless steel bowl over simmering water.

If your Hollandaise breaks, take a clean and cold stainless steel bowl, put a T
of ice cold water in it, add a T of the broken sauce into the water and
whisk...then add the broken sauce to it. It should stabalize.

Ellen

On 13 Jun 2004 22:29:06 GMT, (SportKite1) wrote:

>>From: Andy Katz
>
>>No
>>blender hollandaise recipe that I've found mentions doing a reduction
>>first. Just lemon juice + water (maybe) + clarified butter. Season.
>
>That's why it isn't as good as hand made hollandaise.

So adding the reduction to the blender version will bring it up to
snuff?

>
>>I wonder if readers feel there's any real difference, and how about
>>mixing the two (when the stovetop method doesn't produce quite enough
>>volume and/or somebody gets careless and adds too much cayenne;-).
>
>If you're looking to make a large quantity you're going to start with cooking
>down your reduction and tempering it to your desired quantity of cooked egg
>yolks, whisking briskly. Alternate your melted butter noting that the more
>butter fat you add the thicker the sauce will become. Use your fresh squeezed
>lemon juice to thin the sauce to the desired consistency. Hold in your
>stainless steel bowl over simmering water.

It's been a while since I've made eggs benedict. We've done one the
past two weekends and every single time the damned thing's broken on
me. I've been able to fix it using additional yolks and we've had
positive comments on the dish. But it broke again this morning and
I'll be damned if I can figure out why. I had the temp controlled,
frothy yolks & reduction with trails running through--no cooked
egg--the sauce was beautiful, smooth as a pastry cream, when all of a
sudden it went south. It definitely wasn't temp and I was adding the
clarified butter very slowly.

The only think I can think of is perhaps four jumbo yolks was
insufficient to emulsify what by then was about 3/4 liter of
hollandaise?

>If your Hollandaise breaks, take a clean and cold stainless steel bowl, put a T
>of ice cold water in it, add a T of the broken sauce into the water and
>whisk...then add the broken sauce to it. It should stabalize.

Really? No xtra yolks?

I'll have to try that (the way things have been going I will
definitely get the chance;-)

Thanks

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

On 2004-06-14, Andy Katz > wrote:

> The only think I can think of is perhaps four jumbo yolks was
> insufficient to emulsify what by then was about 3/4 liter of
> hollandaise?


I used to hava problems with hollandaise. I finally started cooking the
yolks by themselves till they thickened up pretty good before adding butter
or lemon. Haven't lost one since.

nb
--
Be considerate of others and
trim your posts. Thank you.

I have experimented with Hollandaise sauce over time and I now find
the best method (for me) is as follows:

Follow all the instructions for making this sauce using a
double-boiler (i.e. putting the egg, lemon juice, seasonings, etc. in
a bowl that rests on a trivet in a saucepan just immersed in hot
water.

This means stirring all the time. But as the l'Oreal girl says Its
Worth It! Once you have the thickness your like, remove fromt the
water and rest.

I actually use a small glass heatproof jug for this purpose and when
you want to use the sauce, give it short 5 second bursts on high in
the microwave.

At the end of this process stir in any freshly chopped taragon to give
the sauce some colour and zip.

I use this sauce very successfully over steamed asparagus - but it is
also quite successful over hard-boiled eggs.

Cheers


Daisy

On Mon, 14 Jun 2004 01:01:14 GMT, notbob > wrote:

>On 2004-06-14, Andy Katz > wrote:
>
>> The only think I can think of is perhaps four jumbo yolks was
>> insufficient to emulsify what by then was about 3/4 liter of
>> hollandaise?
>
>
>I used to hava problems with hollandaise. I finally started cooking the
>yolks by themselves till they thickened up pretty good before adding butter
>or lemon. Haven't lost one since.

That's what I did. Maybe they weren't cooked, or hot enough this time?

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl