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From: wfi@rti-sel.UUCP
Newsgroups: net.cooks
Subject: Re: Real hollandaise vs. Knorr's
Message-ID: <613@rti-sel.UUCP>
Date: Wed, 22-Jan-86 08:48:26 EST
Article-I.D.: rti-sel.613
Posted: Wed Jan 22 08:48:26 1986
Date-Received: Fri, 24-Jan-86 22:03:03 EST
References: <11399@ucbvax.BERKELEY.EDU> <3142@glacier.ARPA> <1904@uwmacc.UUCP> <962@burl.UUCP> <627@harvard.UUCP>
Reply-To: wfi@rti-sel.UUCP (William Ingogly)
Organization: Research Triangle Institute, NC
Lines: 25

In article <627@harvard.UUCP> macrakis@harvard.UUCP (Stavros Macrakis) writes:

>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...

Packaged hollandaise is an abomination. If you're going to do in your
cardiovascular system, you might as well enjoy it!  :-)
 
>And it really isn't that difficult to prepare.  Just don't scramble
>the egg (keep the heat low).  ...
>put a whole cold stick of butter in the pan.  ...

Yup. It isn't hard to make good hollandaise. It isn't that hard to
make ANYTHING if you get a good, readable cookbook and follow its
instructions scrupulously. People get into trouble when they tell 
themselves, "Well, I really don't see the reason for this step, and 
I don't see why I can't use half a cup of ramafran instead of the 
geebortz..." Then they blame the recipe or the cookbook instead of
their own 'creativity.'

                             -- Cheers, Bill Ingogly