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From: macrakis@harvard.UUCP (Stavros Macrakis)
Newsgroups: net.cooks
Subject: Real hollandaise vs. Knorr's
Message-ID: <627@harvard.UUCP>
Date: Sun, 19-Jan-86 12:17:53 EST
Article-I.D.: harvard.627
Posted: Sun Jan 19 12:17:53 1986
Date-Received: Tue, 21-Jan-86 08:08:51 EST
References: <11399@ucbvax.BERKELEY.EDU> <3142@glacier.ARPA> <1904@uwmacc.UUCP> <962@burl.UUCP>
Organization: Aiken Comp. Lab., Harvard
Lines: 28

I must strongly take issue with colleague Jackson's encomium to Knorr
`hollandaise' sauce:

  ...she was an Eggs Benedict connoisseur and I hadn't the slightest
  idea how to make hollandaise sauce.  Knorr to the rescue!  ... she
  still swears that it is the best sauce she has ever tasted...

I find that its taste and texture are all wrong (in particular, if I
remember correctly, it contains heaps of (corn?)starch).  A Sauce
hollandaise contains only butter, egg yolk, lemon, salt and pepper.

And it really isn't that difficult to prepare.  Just don't scramble
the egg (keep the heat low).  On an electric range, this is fairly
easy.  On a gas range, I find it more difficult; you can start out
with a double boiler.  Most cookbooks recommend that you use a whisk.
Since whisks don't get into the corners of pots very well, I generally
use a flat-ended wooden spoon.

The easiest (but also the slowest) method of making fairly foolproof
hollandaise is to start with your egg yolk and lemon juice in the pan,
heating gently, and put a whole cold stick of butter in the pan.  Stir
with the butter.

Bartley's Burger Cottage in Harvard Square makes excellent hamburgers
and very good French fries, but their hollandaise (extra charge) is
Knorr's.  I returned it.

	-s