or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Hollandaise Sauce not just for breakfest
New Posts  All Forums:Forum Nav:

Hollandaise Sauce not just for breakfest

post #1 of 10
Thread Starter 

For the recipes I seen seams to be a big waste of eggs to make myself so using Knorr Hollandaise Sauce mix. Deforested chicken thighs that turned out to be boneless and I just didn't want to bake or fry them alone again so got an idea. Sliced the chicken into strips and cooked them in fry pan until done. Removed them and added mushrooms, sliced onion and olive oil to the pan and cooked them until onions got clear then removed them. Added 2 cups of milk and packs of Knorr Hollandaise Sauce mix to the pan along with 2 packs of Herb-Ox Sodium Free Instant Chicken Broth. stirred until it got  think then added the chicken and veggies back into the pan and mixed together along with a pack of microwave chopped broccoli . Then added some pasta cooked on the stove and dinner was served, turned out really good. Didn't have any peppers but did have a jar of roasted tomatoes but figured they wouldn't go in this. I also have cans of kidney and black beans but forgot, do you think these would have worked? Got into beans because of the added fiber, use them in shells and other pasta dishes.

post #2 of 10
so you got chicken onions mushrooms and broccoli in a hollandaise/
broth base....over pasta. Nah, I agree tomaters, kidney and black
beans wouldnt mix in so good.
I personally wudda used fresh broccoli if able, and maybe tossed in a few
fresh herbs for freshness and bouquet. And things like hollandaise mix is
okay for home service, but in a commercial environment of course I'd
make the hollandaise.
post #3 of 10

:eek::confused:

post #4 of 10

wait, I've never used powered hollandaise, do you generally mix it with milk? 

post #5 of 10
I personally wouldnt touch the stuff...i worked under a "Celebrity Chef"
once who swore by powdered ranch dressing mix, used it in several
of his "secret sauces" . Still gives me the heebers to think about it. blushing.gif

Another boss-chef used canned Hollandaise in his restaurant. No adjuncts
or nuthin, just straight outa the can.
Which actually had a decent taste, no one seemed the wiser....
but really--canned??
post #6 of 10

I remember using that Knorr stuff at one place I worked. I believe I added the powder to melted butter or margarine.

post #7 of 10
Thread Starter 
Quote:
Originally Posted by kingfarvito View Post

wait, I've never used powered hollandaise, do you generally mix it with milk? 

Yes pack calls for 1 glass of milk.
post #8 of 10

 

Here was my dinner last night, eggs benedict with the meat replaced by thick slices of fresh tomato.  Eggs Francis?

 

It was an effort at practicing poaching, and it pointed out how rusty I am on hollandaise. Not my best work.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #9 of 10
My father loves hollandaise and he's sort of a hack cook using pre packaged foods as well and he used to used the powdered hollandaise. Then last summer I showed him how easy it is to make the real stuff and he practiced until he got it right. He's very happy now. The stuff in the pouch doesn't remotely taste or look like hollandaise.
I'm live by my signature and I don't know how people can routinely eat garbage and expect to stay healthy. You are what you eat.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #10 of 10
Quote:
Originally Posted by teamfat View Post




Here was my dinner last night, eggs benedict with the meat replaced by thick slices of fresh tomato.  Eggs Francis?

It was an effort at practicing poaching, and it pointed out how rusty I am on hollandaise. Not my best work.

mjb.
I really like to put my hollandaise in an isi, really nice and fluffy, but not worth doing if you're doing a ton of covers. What's your poaching method?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Hollandaise Sauce not just for breakfest