Knorr Garde d'Or Hollandaise Sauce, 1L

Product Information

It's bright and incredibly silky texture combined with its immense flavoring creates a high level of lusciousness that will result in whatever dish you are creating go from a dull sheen to a glimmering delight. Determine the serving size and place the correct number of cubes into a sandwich bag. For example, if you are making egg Benedict, one or two cubes is needed.

For best results, use a hand or immersion blender. I use this Netta Hand Blender* and it comes with a handy jug which is perfect to use when making this recipe. Make the Hollandaise in a jug or jar which is just wide enough to fit the head of your immersion blender– this technique won’t work as well if you use a wide bowl. Remember, the hollandaise sauce temperature does not need to go higher than the regular room temperature. At 20 percent power, microwave it for 15 seconds only. Yes, 15 seconds because were trying to avoid cooking the eggs.Hollandaise sauce will need to be kept warm before serving. It should not reach temperatures between 40°F and 140°F. This is considered the " danger zone" as bacteria can develop and multiply rapidly.

While this sauce is best served fresh, you do have the option of reheating it. But keep in mind that there could be a chance where your eggs will cook up a bit. So here are two options for reheating – just be cautious! Stovetop – You may either place the sauce in a top double boiler pan or a bowl place into a saucepan with simmering water. It should be on ultra-low heat. Keep stirring it frequently until warm. How far in advance can you make hollandaise sauce? Do Ahead: Hollandaise can be made 1 hour ahead. Transfer to a heatproof container, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving. You may utilize a variety of seasonings to assist in rounding out all of the flavors. These include salt, pepper, a bit of cayenne, and even Tabasco sauce. As well as being an essential ingredient for Eggs Benedict, Hollandaise sauce is excellent with fish dishes as well as drizzled over asparagus or broccoli.Hollandaise sauce is an emulsion-based combination of yolks, creamy melted butter, and lemon juice. In some instances, vinegar reduction or white wine may substitute the lemon juice. Whisk 1/2 C of heavy cream with 1/2 C of whole milk with ONE (1) pouch of the Knorr Hollandaise Sauce Blend the egg yolks for 30 full seconds in Step 2. This step heats the egg yolks and gives the sauce body, so its not runny. I thought about how I would make this Easy Eggs Benedict Casserole using minimal,, easily accessible ingredients. It came together easily and was absolutely delicious. I could barely keep Mister away from it so that I could take pictures for this blog post! It does not matter how you elect to describe it or define it; it is a classic, traditional sauce capable of completely transforming any meal. For a matter of convenience, you should always have a little bit of this sauce on hand at all times.

The key to getting the consistency right all comes down to the hot melted butter. This recipe emulsifies butter into an egg yolk and lemon juice mixture. So you want to make sure youre streaming in butter thats hot enough . You can store pre-cooked poached eggs in an airtight container filled with water for up to 2 days in the fridge. Reheat them by placing in a bowl of freshly boiled water (not over heat) for 30 seconds. When the water is boiling, turn the heat right down and add a pinch of salt. The water surface should be still with some small bubbles at the bottom of the pot. Some people like to add vinegar to help firm the egg whites, but I find the difference to be minimal and it can alter the taste of the eggs, so I don’t bother.

Egg yolk and butter – the two main ingredients in hollandaise sauce – are very sensitive to spoilage. It would be best if you stored these appropriately so that they do not go bad. Can hollandaise sauce be made the day before? Yes, Hollandaise Sauce can be made one day in advance and reheated just carefully! We need to babysit the Blender Hollandaise Sauce while its reheating or it will cook the egg yolks. A great hollandaise sauce raises your game in the kitchen. Fantastic with asparagus, fish and essential with Eggs Benedict and Eggs Florentine. Spend a few minutes here to master the basics to this simple classic sauce. Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.