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From: macrakis@harvard.UUCP (Stavros Macrakis)
Newsgroups: net.cooks
Subject: Re: Real hollandaise vs. Knorr's
Message-ID: <641@harvard.UUCP>
Date: Wed, 22-Jan-86 13:02:25 EST
Article-I.D.: harvard.641
Posted: Wed Jan 22 13:02:25 1986
Date-Received: Fri, 24-Jan-86 09:32:23 EST
References: <11399@ucbvax.BERKELEY.EDU> <3142@glacier.ARPA> <1904@uwmacc.UUCP> <352@bdaemon.UUCP>
Organization: Aiken Comp. Lab., Harvard
Lines: 15
Summary: Blenders and Hollandaise

> The NYT cookbook has an almost foolproof recipe for *quick* hollandaise...
> ... and a dash of Tabasco sauce in the blender.  

I've tried blender Hollandaises, and it's true they're fast, but in my
experience, if the Hollandaise comes out thick enough, it's too much
trouble to scrape more than half of it out of the blender.  Same for
mayonnaise (which I make either by hand (fork or whisk) or in the food
processor).

Does Hollandaise work in the food processor?  I've never felt the need
to try, since in the time you take to melt the butter, you have the
Hollandaise; and without a dishwasher, I try to use few utensils.

Anyway, what's the Tabasco doing in there?

	-s