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Old 08-09-2011, 10:25 AM   #21
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In a pinch, I've used just mayo with some lemon juice.
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Old 08-09-2011, 10:55 AM   #22
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I just buy the sauce lol! some things we don't have to make from scratch! I don't buy the pre-packaged stuff, get it freshly made from a deli.
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Old 08-09-2011, 10:57 AM   #23
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...get it freshly made from a deli.
You can buy it at a deli!?
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Old 08-09-2011, 11:01 AM   #24
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You can buy it at a deli!?
Our local deli sells freshly made HD sauce, pesto, mayo etc. Made to order. Like sauce take out lol!
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Old 08-09-2011, 11:32 AM   #25
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What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.

Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.

(shh, don't tell my culinary instructor! )
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Old 08-09-2011, 11:52 AM   #26
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What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.

Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.

(shh, don't tell my culinary instructor! )
LP!! I'm enough of a maverick .. errr....wild thang, to give that a try. I think I'll close all the shades in the kitchen first though. Bruuhaaaaaa.....
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Old 08-09-2011, 12:00 PM   #27
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Mm, eggs benedict. I have never tried making my own sauce. I am a huge fan of Béarnaise sauce instead of hollandaise.. is that wrong :( lol.. I just love the parsley.
Béarnaise is usually made with tarragon, not parsley.
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Old 08-09-2011, 12:10 PM   #28
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Originally Posted by LPBeier View Post
What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.

Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.

(shh, don't tell my culinary instructor! )
and this is a culinary sacrilege because...?
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Old 08-09-2011, 12:55 PM   #29
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Originally Posted by LPBeier View Post
What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.

Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.

(shh, don't tell my culinary instructor! )
You bad bad women!
Best not tell you about how I sometimes buy cakes from Woolworths and put them in my own cake tins when someone asks me to bake a cake and I'm not in the mood I decorate the plain icing and pass it off as my own :(
Mostly for bake sale at my kids school, those darn PTA moms are such snobs!
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Old 08-09-2011, 12:57 PM   #30
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In the winter time I make many things that resemble eggs benedict on Sunday mornings, but I seldom make the real thing.

One of the best is to use a package of frozen creamed spinach instead of the Hollandaise.

I have used cheese sauce, salsa, and marinara. I also have used a large mushroom cap, bacon or a small steak in place of the ham. The only real constant is the poached egg. It really depends on whats in the fridg. and how deep the snow is.
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