"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 08-08-2011, 06:41 PM   #11
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by Aunt Bea View Post
I agree with Selkie, it is all about the Hollandaise sauce! I cheat and use the blender method.
could you elaborate on that, aunt bea, please? i'll bet i am the only person in this forum who has never tasted eggs benedict in my life.
__________________

__________________
vitauta is offline   Reply With Quote
Old 08-08-2011, 07:35 PM   #12
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by vitauta View Post
could you elaborate on that, aunt bea, please? i'll bet i am the only person in this forum who has never tasted eggs benedict in my life.
This is the method I use for making Hollandaise sauce.

Ingredients
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
Directions
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine. Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in heat-proof bowl set over hot (but not simmering) water until ready to serve.
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 08-08-2011, 07:43 PM   #13
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
aunt bea, thanks, sweetie. i will gather my courage and make your recipe one morning this week.
__________________
vitauta is offline   Reply With Quote
Old 08-08-2011, 07:46 PM   #14
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks for posting that Bea. I remember seeing a blended resipe a while ago. It seems so much easier than the double broiler thing. Not as easy as a packet of knorr's, but still easy, lol.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-08-2011, 07:49 PM   #15
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by pacanis View Post
Thanks for posting that Bea. I remember seeing a blended resipe a while ago. It seems so much easier than the double broiler thing. Not as easy as a packet of knorr's, but still easy, lol.

It is really just a blender mayo with butter instead of oil. Sort of
__________________
Aunt Bea is offline   Reply With Quote
Old 08-08-2011, 08:20 PM   #16
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,098
Sounds great, Bea! C&P. I did get a packet of PF's rec of Knorr.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-08-2011, 11:27 PM   #17
Head Chef
 
Saphellae's Avatar
 
Join Date: Mar 2008
Location: Kingston, Ontario
Posts: 1,611
OOh yes sometimes we use our home smoked salmon with capers on eggs benedict.. soooo good!
__________________
Saphellae is offline   Reply With Quote
Old 08-08-2011, 11:30 PM   #18
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,098
Quote:
Originally Posted by Saphellae
OOh yes sometimes we use our home smoked salmon with capers on eggs benedict.. soooo good!
How do you smoke your salmon, Saphellae?
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-09-2011, 07:57 AM   #19
Senior Cook
 
Join Date: Sep 2010
Location: Pennsylvania
Posts: 476
I love eggs Benedict. It's my favorite breakfast by far! I will have to try the blender recipe out soon.
__________________
Happy Cooking!!
Joy

betterthanabox.org
betterthanabox is offline   Reply With Quote
Old 08-09-2011, 10:13 AM   #20
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
After breaking two batches of HS before getting it right, I found this mock Hollandaise sauce recipe:

1 can cream of chicken soup
1/4 cup mayonaise
1 tsp. lemon juice

Mix and heat. Good enough for me. It's nice with cream of asparagus soup too.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Reply

Tags
eggs

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:42 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.