Eggs Benedict.........?

Question

is the hollandiase sauce cooked ?

Answer 1

Susan's got it right,  make sure you use a double pot over steaming water.  Hollandiase is very "tender"& breaks easily.  Then all you have is a mess!  If you're in a hurry try a mixture of good mayo. a little olive oil and dry mustard warmed in the microwave.  Not as good as the real thing but acceptable in a pinch.

Answer 2

Yes, of course.  The sauce is probably more cooked than the egg yolk of the poached egg is!  Here's a recipe for it, FYI.

HOLLANDAISE SAUCE

2 egg yolks

2 tablespoons freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Answer 3

Yes.  It's either cooked slowly on the stove in a double boiler, or if you do the blender hollandiase, it's essentially cooked with the hot butter.  Either way, it tastes great!

Answer 4

Yes - the egg yolks are cooked by the heat of the butter.  And whatever you do, don't use the Knorr mix - it is awful.

Answer 5

yes but not in a pot more in a double boiler(the pot will have water in it but you put a steel bowl over the pot and that were you make the hollandaise sauce)

hollandaise is made with egg yolks and clarified butter(butter that has milk or scum in it) vinegar  lemon juice and cayenne

ps hollandaise only last a hour then it goods bad