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Old 01-25-2016, 03:13 PM   #11
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Sorry to the other suggestions but I will pass on the blenders and mixes.

I made hollandaise using a method much like yours for many years but the blender method is much easier and tastes the same if not better.

Julia Child made hers in a blender. So do Eric Ripert and Ina Garten and lots of other chefs who could very easily make it on the stove but say "why bother?"

Here's Julia Child's recipe: Julia Child's Easy Blender Hollandaise Sauce

It doesn't taste like the packet kind. My mother loves that stuff.
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Old 01-26-2016, 03:26 PM   #12
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Or an immersion blender. Here is a little video for those interested.
Video: The Food Lab's Foolproof Hollandaise in 2 Minutes | Serious Eats
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Old 01-26-2016, 04:50 PM   #13
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It's OK. I'll spend the extra 3 minutes. Not a big deal to me and it gives me control over the process. Besides I like my egg yolks properly cooked.
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Old 01-26-2016, 05:15 PM   #14
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Hollandaise the easy way

Fmw, your recipe does sound great, as do the others. Just goes to show there's more than one way to skin a hollandaise!
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Old 01-26-2016, 05:44 PM   #15
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Or an immersion blender. Here is a little video for those interested.
Video: The Food Lab's Foolproof Hollandaise in 2 Minutes | Serious Eats
I really like the looks of that method, and no need to dirty up the big blender. Love that motor boat stick!
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Old 01-26-2016, 06:06 PM   #16
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Or an immersion blender. Here is a little video for those interested.
Video: The Food Lab's Foolproof Hollandaise in 2 Minutes | Serious Eats
This is pretty much the same method I use for both Hollandaise and its cousin Bearnaise. And, by the way, the hot butter does cook the egg yolk.
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Old 01-27-2016, 07:52 AM   #17
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I do mine on the stove top with a whisk. The hard part for me is separating the eggs which you have to do with the other methods.

I also always add a pinch of cayenne to mine.
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Old 01-27-2016, 09:19 AM   #18
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I do mine on the stove top with a whisk. The hard part for me is separating the eggs which you have to do with the other methods.

I also always add a pinch of cayenne to mine.
I just make sure my hands are impeccably clean and separate eggs right in my hand like they do in big kitchens. So much easier and quick.
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Old 01-27-2016, 10:26 AM   #19
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I really hate getting egg all over my hands...
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Old 01-27-2016, 12:56 PM   #20
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I really hate getting egg all over my hands...
Better than on your face!! ;-)
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