Ever make hollandaise sauce from scratch? For a foodie like me it was a quest to figure out..and I eventually did. 3 egg yolks in a blender, add melted butter, lemon juice, salt, pepper, paprika..and blend…BOOM…you have hollandaise sauce. But I wanted to try a way to make hollandaise sauce using a powder mixture from the a well known soup company and see if it would make a good hollandaise sauce alternative to the way I make it. Knorr has been in the instant soup making business for a super long time..and not just state side..my wife and I have found soup mixtures from Knorr for british and polish soups too. They find all the magic dust for powdered soup mixes..that’s for sure. You normally add water..and you have a good delish soup. So with their Knorr professional hollandaise sauce..I can see where a restaurant could use one of these containers in a regular Sunday Brunch service. For me..I’m sure it’ll take 6 to 7 years to go through this container..LOL. I joked with local fantastic chef, Travis Teska, at NTC (NorthCentral Technical College) that we could go through this container if he ever wanted to do “Eggs Bennie On The Square & Decorative Toast Art Fair” in Wausau. He laughed.
The interesting part of using the Knorr Hollandaise Sauce is that you don’t add eggs! Amazing, right? You add the Knorr Mix and Butter to a sauce pan..heat it up..add some cold water..and mix some more..and no kidding..you have hollandaise sauce. I have a picture in this blog you see that looks like scrambled eggs in a coffee cup…yep…that was my first try at making this hollandaise sauce. My trick for making it work was to mix the Knorr sauce mix with melted butter with just a little water and let boil just a little..not MUCH at all..then set that aside while I make the rest of the breakfast. I made 2 poached eggs. I do the simple “vortex” method”..you boil water, add a little vinegar, put the egg yolk in the middle of the vortex of swirling water in a small pot..let it cook for 3 minutes and you have a poached egg. then pat those eggs dry and build your eggs benedict. I used 2 crumpets toasted..then some thin deli ham and placed a poached egg on top..and then I put the small pot with the hollandaise sauce back on the burner on low..added a little more cold water to the mix..and it thickened up to a very nice hollandaise sauce..ready to serve. That’s the main thing to watch..is the heat..any kind of hollandaise sauce is going to be delicate..and it’s easy to over heat the sauce and making it break..and turn into scrambled eggs. Once you get the hang of this..you’re off and running..inviting neighbors over to show your mad hollandaise skills or offering up your ninja quick hollandaise sauce making knowledge to a breakfast cafe..LOL. Nah, nah…it’s just an alternative to make hollandaise sauce..which comes in handy for eggs bennie, asparagus, green beans and more. Have fun!!!
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