Hollandaise sauce in Van
i know it might sound like a culinary crime , but nonetheless , does anyone know here i can buy it, just called Gourmet Warehouse and no go
1340 E Hastings St, Vancouver, BC V5L, CA
I don't think "real" Hollandaise sauce can be pre-made and stored properly. It's made out of raw egg yolks, and must be kept at a certain temperature (warm, not hot). If not, the sauce will separate. Even if a store does make the sauce and keeps it at the proper temperature, I'm not sure if I would want to buy a sauce with raw eggs in it that's been sitting lukewarm for who knows how long.
Either learn to make it yourself (I know, not always compelled to do so), or buy instant [gasp]. Actually Knorr makes a very decent hollandaise sauce mix. Knorr even received high accolades for their various products from Cook's Illustrated magazine, the folks who also produce America's Test Kitchen.
i actually bought a box of it many years ago, just had to make sure to refrigerate after opening and use in like 3 days or something , and it was amazingly quite good , but have no idea where i got it from, and forgot to mention that i was very much trying to avoid the powder mixes if poss
Do you have a hand blender? If so all you need to do is put an egg yolk or two, lemon juice, s & p, cayenne in the blender container. Melt some butter in the microwave in a measuring cup. Then slowly stream the butter into the blender container with the hand blender going up & down. Instant home made hollandaise in a minute. I do this all the time for bennys at home. Quicker than even using a package of Knorr!
Otherwise, what yuyu said. I never buy the Hollandaise but have bought the Bernaise many times and it's good.
there are some restaurants that use pre-mixed hollandaise. so they arre available. i believe the elbow room uses pre mix hollandiase.
it is available. but the taste is not nearly as good as the real thing, made with clarified butter and quality egg yolks.
some restaurants use emulsa to make hollandaise
ck1234 method would work too. just watch the temp of the butter. not too fast and too hot or you'll have scrambled egg yolks.