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Old 11-27-2007, 05:46 PM   #11
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Quote:
Originally Posted by GrillingFool View Post
Semantics.
If it's good going down, and your diners are happy, then perhaps worrying about the "reality" of the Hollandaise sauce is a bit over the top.

I use an imitation Hollydaze sauce made from yogurt. Tastes good, healthier, everyone is happy, and we still call it Hollandaise.

If one is cooking for paying customers or an in-law, perhaps it would matter.....


(OK, so we actually call it Hollydaze sauce...)

No question, you can make and serve any sauce with any ingredients you want. Taste is the final arbiter.

Just don't call it Hollandaise.
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Old 11-27-2007, 06:28 PM   #12
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Exactly GrillingFool, I will enjoy my sauce while others spend their time worrying about semantics. One thing I would like to point out to the others though, where do they think butter comes from? Never thought of making a "Hollandaise" sauce with yogurt. Did you post the recipe? I would love to see it.

Jim


Quote:
Originally Posted by GrillingFool View Post
Semantics.
If it's good going down, and your diners are happy, then perhaps worrying about the "reality" of the Hollandaise sauce is a bit over the top.

I use an imitation Hollydaze sauce made from yogurt. Tastes good, healthier, everyone is happy, and we still call it Hollandaise.

If one is cooking for paying customers or an in-law, perhaps it would matter.....


(OK, so we actually call it Hollydaze sauce...)
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Old 02-22-2008, 12:28 AM   #13
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Some people spend their time worrying about cooking, others just spend their time enjoying cooking....and eating. Nuff said. I have never seen a food processor version. Would love to see it.

Jim
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Old 02-22-2008, 05:32 AM   #14
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Most interesting recipe! I don't think I'll abandon the "bowl over boiling water" routine just yet, but that is definitely a step in advancing sauce technology!

If I may ask, why the use of salted butter?

And I save those whites. Using a silicone cupcake mold, they can be frozen into handy disks to be thawed for later use!
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Old 02-23-2008, 10:25 AM   #15
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Hi DrThunder,

I am guessing the recipe calls for salted butter because it is a quick sauce that can be made with minimal time and fuss. That being said, I am sure unsalted could be used and adjusted to taste.

Jim
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