Hollandaise sauce review EDC

[judydawn]

This review is from Fundj

Hollandaise sauce on page 59

I am always a bit worried when making any of the recipes from this book.

this one is perfect.

and she followed it up with this one a couple of months later

Made hollandaise sauce yesterday without the butterfly, it actually was smoother than when I use the butterfly.

[Wonder]

We use this recipe all the time and also find it perfect. I do start with a reduction made from white wine vinegar, water, salt and pepper and then follow the instructions.

[kyton]

Made this for the first time this morning. Would never tried without a TMX.

Worked perfectly and was served over toast, poached eggs and smoked salmon.

[fundj&e]

yum kyton, i love making this sauce

[Tony101]

Partial success.

Watch the lemon juice volume - 20gms is not much (I had to pour some out).

I used salted butter, thinking that would take care of the""add salt to taste" - seemed ok.

My big mistake was to try to rewarm for 30secs in Microwave once I'd poached some eggs - it ended up separated, so didn't look too good (taste was ok still.)  Any idea how to reheat it, or don't you bother?

Will this keep?

What do you do with those left over egg whites?

[cookie1]

I put my leftover whites into snap seal bags, label them with how many whites, and put them in the freezer. I seem to use them up. I usually only put one egg white to a bag as then I just grab the required number of bags.

[Tony101]

OK, thanks.

One other question to any learned cook - I used lemon juice from a bottle.
I supposed that would be the same volume as real lemon juice.
Is that right??? 

[fundj&e]

yes thats right, i use the bottled one 2 when i have no real ones lol

[Tony101]

Thanks 

[gertbysea]

Never had a failure with this recipe.

Leftover egg white can be added to lots of things. Like an omelette, scrambled eggs, dog food, pancakes  smoothies or just cook it to add to salads. Never waste them.

Gert