Re: Hollandaise and Flax Seed

[Guest guest]

The hot butter you drizzle in will cook the egg enough. I've made hollandaise

like this for years. It can sit in the blender for an hour or more after you

make it, it will get very thick so you add a tablespoon of hot water to thin it

and warm it up just before you serve. It. I also make Béarnaise and mayo in the

VitaMix. Go fir it. You'll be happy. Just remember always drizzle the fat in so

it has time to emulsify.

Sent from my iPadHD

On Jun 6, 2012, at 2:24 PM, " rosegaia " <sherry@...> wrote:

> Questions in two separate categories:

>

> I noticed that there is a hollandaise recipe on the Vitamix website which

appears to be for real hollandaise, not " mock " hollandaise. I've always wanted

to try making real hollandaise, but I've felt intimidated and afraid it would

break. Has anyone tried this recipe? It looks like the yolks would remain raw.

Is there some way to freeze or otherwise save the leftover sauce?

>

> Second, I thought I might incorporate flax seeds on occasion in my smoothies.

I currently use chia seeds, which I soak for 15 minutes in soymilk before I whip

up my smoothie so they would get soft. Would soaking the flax seeds first do

the same thing?

>

> Thanks in advance for your help.

> Sherry in Oregon

>

>

>

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[Guest guest]

Thanks so much for your reply, Terry.

Sherry in Oregon