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From: carl@bdaemon.UUCP (carl)
Newsgroups: net.cooks
Subject: Re: Real hollandaise vs. Knorr's
Message-ID: <352@bdaemon.UUCP>
Date: Mon, 20-Jan-86 23:42:47 EST
Article-I.D.: bdaemon.352
Posted: Mon Jan 20 23:42:47 1986
Date-Received: Thu, 23-Jan-86 09:20:51 EST
References: <11399@ucbvax.BERKELEY.EDU> <3142@glacier.ARPA> <1904@uwmacc.UUCP> <962@burl.UUCP> <627@harvard.UUCP>
Organization: Daemon Assoc., Boulder, CO
Lines: 19

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

The New York Times cookbook has an almost foolproof recipe for *quick*
hollandaise:

        Heat one stick butter to bubbling (do not let brown!!!!)

In the meantime, put 3 egg yolks, one tablespoon lemon (adjust to your
taste), a pinch of salt and a dash of Tabasco sauce in the blender.  Blend
well.

When the butter is ready, *slowly* add to blender while it is running at
high speed.  That's it.

Cheers.

Carl