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Jan 27, 2013 07:45 AM

Anyone here scared of Hollandaise?

I was thinking this morning while making the Hollandaise Sauce for Eggs Benedict, there have been threads about germs and such here on CH so I wonder, is there anyone here who refuses to eat Hollandaise Sauce because the egg yolks aren't "cooked"?

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  1. Not me. I'd don't make it often but when I do, I load up with it. Nary a qualm, never a consequence.

    1 Reply
    1. re: mamachef

      No qualms here, but I will eat raw eggs.

    2. scared? only that it will 'break'.

      1. so use the Knorr mix -- it truly is delicious and the vast majority of people wouldn't be able to tell the difference between that and homemade.

        But no, I don't balk at homemade Hollandaise -- no more than I am of Caesar dressing or chocolate mousse or eggnog or softboiled eggs with toast soldiers.

        11 Replies
        1. re: sunshine842

          My gourmet friends will hate me, but I gotta tell you that the Knorr mix isn't bad.

          And don't think it's just an "add water" thing. One must melt a pound of butter. A pound. to make the mix. But it doesn't break and is delicious. Some may find it a bit salty.

          1. re: shaogo

            well done shaogo and s842, we've all taken 'shortcuts' that we don't care to admit. I see real progress made here today (does CH every now and then feel like a twisted, small-focus group therapy?)

            1. re: hill food

              I'll freely admit to using things that save me time/effort/bad words, as long as the result is the same as or close to homemade.

              Knorr sauces are one of the better ones out there -- I use a lot of their sauce mixes (it's a riot - I buy them on our travels, so I have French, American, German, and Spanish mixes in my cupboard) -- and they're very reliably good and easy.

            2. re: shaogo

              Funny how hearing that something requires a pound of butter makes me want to run out and buy it!

              1. re: Violatp

                Oh, I'm sorry. The packet one buys of Knorr Hollandaise in the store requires only 1/4 lb. of butter (still a lot for many home cooks for what turns out to be less than two cups of sauce). The one pound thing comes into play in the restaurant. We use it occasionally.

                1. re: shaogo

                  the very first thing I ever cooked--at age 8 or so--was hollandaise. And it worked, mirabile dictu! I ahve used rthe Knoww substitutes at MArdi Gras parties to great effect, especially the bearnaise which I have on hand for my roast or brisket. Not eh REAL thing but prefectly fine. Besides, I thinking cheating is a great art.

                  1. re: shaogo

                    Aw, man. :-(

                    I *guess* that's still okay.


              2. re: sunshine842

                Yup - LOVE the Knorr mix!!! And it makes throwing together a Benedict so easy & delicious without all the usual Hollaindaise hassle.

                1. re: Bacardi1

                  I'm not a fan, but that's because I find blender hollandaise an easier substitute and I never bother measuring anything. Many many years of eating raw or lightly cooked eggs and zero problems. Just a couple of egg yolks in the blender, little squeeze of lemon, dash of cayenne if you're so inclined, blend as you pour in hot melted butter till it looks right (i use salted butter). So easy.

                  1. re: Boltonfish

                    I used to make it that way as well - especially when I had a surfeit of eggs due to having my own backyard hens. But these days I have a somewhat compromised immune system, so do my best to steer clear of raw-egg products as much as possible.

                2. re: sunshine842

                  I've used Knorr too. I've used it up until fairly recently, when I overcame my fear of making this sauce by using Ina's blender recipe.
                  I like the taste of Knorr and of course you can "doctor" it with fresh lemon juice, tarragon and such.
                  I love that it can be made and sit around, and get rewarmed without breaking or really altering the product.

                3. Not at all. If it's an issue just buy pasteurized eggs.

                  1 Reply
                  1. re: gmk1322

                    Unfortunately, very few supermarkets carry them anymore - at least around here. When pasteurized in-the-shell eggs first hit the market, everyone had them, but they were so much higher in cost, I guess there wasn't enough of a market.

                  2. 40 years of eating Hollandaise sauce from scratch and no salmonella/other poisoning.

                    And, if anything, eggs are now safer than ever because they've gotten pretty progressive about sanitation, etc.

                    And God bless you for going to the trouble of making Hollandaise from scratch. Not everyone wants to go to the trouble.

                    Can I have brunch at your house?

                    1 Reply
                    1. re: shaogo

                      Sure, but you have to dress warm, We live in the North Woods of Maine. It warmed up today, it actually got above 0F!