Guest guest Posted February 5, 2010 Report Share Posted February 5, 2010 Thanks Alyssa for reminding me how much I like hollandaise sauce.I can see I'm going to be making a bunch of it for a while. Yw =) Ironic that you say that though. I tried making hollandaise sauce yesterday, and again today, and BOTH TIMES failed miserably. It turned into gross egg yolk bits floating in a sea of butter. Eeew. So I think I'll look for another recipe and see what I'm doing wrong. Your sandwich sounds yum though =) Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)Chinese Herbs (not legal but helping!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2010 Report Share Posted February 5, 2010 Thanks Alyssa for reminding me how much I like hollandaise sauce.I can see I'm going to be making a bunch of it for a while. !Yw =) Ironic that you say that though. I tried making hollandaise sauce yesterday, and again today, and BOTH TIMES failed miserably. It turned into gross egg yolk bits floating in a sea of butter. Eeew. So I think I'll look for another recipe and see what I'm doing wrong. Your sandwich sounds yum though =)http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.htmlYou let the water under the bowl get too hot. So that the egg cooked and couldn't absorb the butter. This recipe is good, because it instructs to beat the yolk until doublebefore you start the cooking process. It saves a lot of time - used to takeme forever to beat the eggs while on the double boiler.Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2010 Report Share Posted February 5, 2010 You let the water under the bowl get too hot. So that the egg cooked and couldn't absorb the butter. This recipe is good, because it instructs to beat the yolk until doublebefore you start the cooking process. It saves a lot of time - used to takeme forever to beat the eggs while on the double boiler.Well that explains it =) My recipe said to heat the butter until bubbly and hot, then right after that add it into the egg yolks. No wonder it got whacked! Surprisingly it turned out great the first time I made it like this though. Must've been my miracle hollandaise batch =) Thanks for the recipe! Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)Chinese Herbs (not legal but helping!) Quote Link to comment Share on other sites More sharing options...
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