I’ve never made it before, but would like to. I have a ton of questions, but first can I ask those of you that make it what you’re favorite method is. I have a double boiler, Kitchenaid food processor (with the little drip entrance), stick blender, and Vitamix (the small guy).
My only requirement is small batch (one or two servings).
1.) Do you feel this method cooks the eggs enough, or should I use pasteurized eggs?
2.) What is the serving size? For instance, is a serving for topping one Egg Benedict?
(John Hartley - a culinary patriot eating & cooking in Northwest England)
Favourite method is to buy a jar from the supermarket. Same with bearnaise.
They keep for several weeks in the fridge, so ideal if you only need a smallish amount each time. Hollandaise comes into play in this house in late spring, when we are bored with eating asparagus just with melted butter (although boredom doesnt usually set in until very late in the season)
I used all sorts of eggs and never saw a diff in performance. But room temp if you can plan ahead presents a creamier yolk. I use 3 T. of sauce per egg because I scoop some into the rest of the meal (toast, sauté spinach, ham) in the sauce. If I wind up with leftover sauce, I also repurpose a day later.
That’s not an option here. Local Safeway shows a Reese brand of jarred hollandaise, it is never in stock (plus, based on the ingredients it is hard to imagine it is anywhere near as good as the real thing).
Yeah, but not for my smaller unit… it requires 6 egg yolks, and one review mentioned it did not scale down well. My smaller “S” unit may be able to do less (which is a major reason why I bought it) so I may give that a try. But may use the stick blender as (based on some online recipes) that is able to do as little as a one yolk quantity.