Hi I'm a new user to the group, having just used the Hairy biker recipe for hollandaise sauce as a treat for Sunday brunch eggs Benedict. This are the ingredients: 225g/8oz butter, cut into pieces ...
I was a cook at a cafe recently that was buying in Hollandaise. I started making the sauce from scratch following the same basic procedure each time but got varying results. sometimes the Hollandaise ...
I've just made hollandaise sauce following Alton Brown method. I used only about 4 tablespoons and I have about 1 cup left. Using google I found that I shouldn't put it on the fridge, doesn't freeze ...
If I have fresh limes on hand but not fresh lemons, can I use the limes to make hollandaise and mayonnaise? Assuming it works, what effect will the lime juice have on flavor and texture?
In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tray. I'm considering making a hollandaise, ...
I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once it splits?