I know, I know I need shooting. If I cannot be bothered clarifying butter and all that whisking and all the palaver I buy the Kato one for Eggs Bene - anyone know of another brand that is passable at all?
oli3,
Dec 21, 12:42am
Oddly enough, I actually really like the continental dried packet one!! Its not as rich as the Kato one, and although I know hollandaise is meant to be rich, I quite like the mildness of the packet one.
oz4uk,
Dec 21, 12:45am
The Maggi dry packaged one is my fav. and also because it's not as rich
suzyf,
Dec 21, 12:56am
have had mallie one, not to bad
uli,
Dec 21, 12:59am
*blergh* - especially @ "it's not as rich" ... why bother then?
kulkkulbelle,
Dec 21, 1:08am
mmmmmmmmmmm
I'll try the Maille and get in some of the dried ones for an experiment. The Katos one is quite variable I find.........
buzzy110,
Dec 21, 2:20am
Rflmao uli. Will you never learn? These people love to eat food from packets. The fact that it bears no resemblance to the name on the packet is irrelevant. And whilst you and I may not appreciate the lovely flavours of artificial additives, the indigestibility of modified starch and the dead and denatured food produced, we really are not allowed to say so.
We have to just ignore posts from modern day 'cooks' who know perfectly well how to open a packet and follow the simple instructions because they love these edible, unnatural substances that contain absolutely no nutritional value whatsoever.
So here is how it goes. We are allowed to be criticised for our love of real, nutritious and luscious food but we are not permitted to criticise others for their love of denatured and dead edible substances.
geldof,
Dec 21, 2:47am
It is really easy to make, and i never bother clarifying the butter. It tastes quite different to the packets. Have got a very easy recipe if you would like it.
lownslownz,
Dec 21, 2:55am
i would like the recipe geldof please if you can
gardie,
Dec 21, 3:05am
Personally, I find it hard that anybody criticizesanyone at all on these messageboards.I love to read different points of view and if I don't agree, I leave.Makes life more pleasant all round.
kulkkulbelle,
Dec 21, 3:05am
I would love an easy one, mine is laborious:
3 egg yolks - room temperature 2 tbs water 175g unsalted butter, cut into small cubes - room temperature 2 tbs fresh lemon juice Salt & ground white pepper
Place a heatproof bowl over a medium saucepan - quarter-filled with water. The bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Remove the bowl, cover the pan and bring the water to the boil over high heat. Uncover and reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce - if it is too hot, the egg yolks will cook too much and the sauce will curdle. Place the egg yolks and the 2 tbs water in the heatproof bowl and place over the pan. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely. (It should take about 10 minutes to add it all.) If butter is added too quickly, it won't mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn't take too long to be incorporated - if the sauce cooks for too long, it can curdle. The sauce will begin to thin when you start adding the butter. However, once the emulsion is established (after about the third cube), it will begin to thicken again. It will continue to thicken as the remaining butter is added. If the sauce curdles or separates it can be saved as long as it isn't grainy and the eggs haven't set. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice and season with salt and pepper. Serve immediately.
Thanks petal I'll trial it out tomorrow. I have to drive 4 hours on the 26th morning to do a champagne brunch for son, and am not overly-enamoured of the idea of making a hollandaise from scratch for Eggs Bene for 12!!!
buzzy110,
Dec 21, 3:18am
This is true. However, some of the ideas and hints, tips and recipes I post are regularly criticised by others who don't understand that food can be created without the benefit of Maggi, Campbells, Watties or any other large manufacturer of edibles and that it is not that hard.
Personally I like to post without making reference to others unless it is positive but often people will make snidey and ignorant comments about my post before going on to recommend their own versions.
So, if I occasionally lapse into irony then I feel quite relaxed about that.
spotswood,
Dec 21, 3:53am
my vote would be Kato......It's made by chefs,it's just like making your own!
gavin166,
Dec 21, 4:01am
Kato gets my vote too!
davidt4,
Dec 21, 4:09am
Have you ever read the list of ingredients on the package?If it contains anything apart from butter, egg yolk, lemon juice, vinegar, salt and pepper it is not Hollandaise.I think you will find that Kato, like all of the other fakes, is made with vegetable oil.
If the original poster finds it daunting to make Eggs Benedict for 12 (and who could blame her?) then it would make more sense and be more honest to make something completely different that is more manageable for a big table.Why would you want to feed fake food to your nearest and dearest?
geldof,
Dec 21, 4:16am
150gms butter 2 tbsp lemon juice 3 egg yolks pinch castor sugar 1/2 tsp each salt and white pepper
In separate cups, melt the butter and heat the lemon juice,(hot not boiling) place egg yolks and seasonings into a bowl or food processor. TURN on the processer or stick blender and add hot lemon juice and then slowly add melted butter.Keep processor going for a minute after mixed.
I have a small bowl attachment on my processer which i use.
Thanks David, but I am a pretty damned good cook if I do so say myself, and whatever I turn out will be both memorable and tasty and I challenge you to beat my potato rosti, sugared bacon, cured dill gravalax and perfectly poached eggs!
The breakfast is for my son, his siblings and his close mates, not an Iron chef challenge. They'll be full of the joys of the Boxing Day races and some champagne. He's had my REAL hollandaise and he's had Katos and I never heard him or anyone else moaning. It will simply be a side bowl fgs, many will not even have it.
kulkkulbelle,
Dec 21, 4:48am
↑is that post of mine an overreaction or what ↑ ???
geldof,
Dec 21, 5:06am
Psml.you're alright.We all do what we need to do.I LOVE cooking, but am quite happy using the odd packet.What you are doing makes perfect sense to me. It's easy to judge on MB without having all information, or knowing people personally. Buzzy, Davidt etc are all correct as well.I wouldn't like to only use packet foods, as i know many people do.they are trying to educate others.
kulkkulbelle,
Dec 21, 5:12am
Fair enough...I can see recipes is worse than O&P
lownslownz,
Dec 21, 5:15am
many many thanks geldof :)
kulkkulbelle,
Dec 21, 5:23am
Anyway I'll try that much easier "geldof" method. Thanks for that geldof. Anything that uses a stick blender gets my vote.
I always use a HIGH-POWERED stick blender to do my mayo. I add the egg yolk, l/j or vinegar in the base of the requisite jar thingamee that comes with the blender. Then I add grapeseed oil or O/Oil depending on recipe needed, place the stick to the bottom of container,turn it on full, count to 5 then slowly lift it through the mix. Perfect French Mayo imho...(waits for flames)
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