What should hollandaise taste like

I am having breakfast at a restaurant in the morning and I want to know if I should order benedict. I don't want to end up hating my meal. They are made similarly if you use the blender method but mayonnaise is made by mixing cooking oil with eggs while hollandaise sauce sues egg yolks and butter. It has been awhile since I tried making some mayonnaise and longer since making hollandaise but no they do not taste the same. There is different ways of making it but I prefer the blender because it is easier.

I think your dislike of mayonnaise is from eating that white goo in a jar. Real mayonnaise make with good ingredients is yummy and not like that white goop.

Get a hold of a French cookbook and make a real one and your eyes will be opened. I used to do catering and I used a lot of fresh mayonnaise, People loved it, even people like me who won't touch that homogenized, stabilized goo.

Hollandaise tastes like butter but with a lighter texture. It has other flavorings in it too. It's great. Link to comment Share on other sites More sharing options TheSwede Posted January 11, Posted January 11, Marlene Posted January 11, Broccoli and hollandaise is the on the menu tonight, as it happens! Marlene cookskorner Practice. Do it over. Get it right. Mostly, I want people to be as happy eating my food as I am cooking it.

BarbaraY Posted January 11, Chris Hennes Posted January 11, Hi Phan1- have you taken a look at the egullet culinary institute online courses? Tons of good info on technique, what it's supposed to look like lots of great photos , etc. Pantry Raid blog. Sony Posted January 11, Smithy Posted January 11, There are thousands of sauces that can be made from this one mother sauce. WiscoNole Posted January 11, Are you making it with any vinegar? Posted January 14, Also, always use unsalted butter or you could end up with WAY to much salt in your sauce.

Good Luck! Smithy Posted January 14, Posted January 15, Smithy Posted January 15, Fugu Posted January 15, As for the butter, the fat content is irrelevant, classical hollandaise uses clarified butter. Notes from the underbelly. Hi, Anyone who makes hollandaise sauce or bearnaise with any frequency should learn James Petersons method. It is very fast, reliable and fun. Go to topic listing.

Similar Content. Happy Bastille Day! As I was thinking of cooking something appropriate for today and have the music playing in the background. I thought the lyrics of the France National Anthem can be slightly modified and used against the covid tyranny.

I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow. Anyone have ideas? Clafoutis de Fevettes au Parmesean et Basilic. This recipe appears in French in issue no. It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans. This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.

Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve. Combine the eggs, the milk and cream in a large bowl and beat until well combined.

Wash and dry the basil, remove the leaves from the stems and mince it finely. Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves. Butter a clafoutis dish noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan , give the batter a last mix, pour it into the pan, and put it in the pre-heated oven.

Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan. Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal.

Goes well with a good rose champagne. Mine's a pint of Krug, squire. I'm a Brit. I'm also a closet Frenchman. To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another.

They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier.

Maybe add tarragon or mint for a sauce to go with beef, chicken or lamb. Or be a bit more adventurous and spice it up with chillies, mustard, tabasco or wasabi. This is done by melting and heating the butter, then letting it stand for a couple of minutes. Oil floats on water so after a minute you can just pour off the butter leaving the solids behind. The two main ingredients of hollandaise sauce are butter and eggs, so you need some acid to cut through the buttery richness. So put the vinegar, white wine and peppercorns on the stove and reduce down by a third.

You could also add other flavourings here if you like, herbs, garlic whatever takes your fancy. If you think you will be making hollandaise sauce on a regular basis then make a big batch of the reduction and keep it in the fridge till you need it.

It keeps for ages and in most restaurants where this is on the menu, they probably make a reduction a litre at a time. Making a reduction also has another benefit later on when you add it to the eggs yolks and start to cook them, it makes them harder to curdle. Place the yolks, reduction and 2 tablespoons of water in a bowl and whisk over a pan of simmering water, The water stops the eggs from cooking too rapidly and scrambling.

You gotta whisk vigorously here, the mixture should become pale and frothy first and then begin to thicken. Remove the yolks from the heat and slowly add the clarified butter whisking non-stop. This will emulsify the butter into the mixture and it will begin to thicken even more. The first couple of times you make the sauce go slowly here, adding it ladle by ladle and making sure the butter is well incorporated before adding the next bit.

Here are some of the common reasons why your sauce might curdle and what to look out for when making it.