for making Hollandaise as well as chocolate mouse. But yes, the package stuff is easier and has a more consistently predictable outcome. I like MAYACAMAS brand the best but usually use the Knorr brand.

http://www.escoffieronline.com/how-to-make-hollandaise-sauce/

buttery but not so lemony that it will ward against scurvy.

well with cauliflower in my view. But white sauce with a pinch of nutmeg is nice.

...cauli. (like f/ shrimp cocktail) Tastes like seafood.

And totally off-topic... drop a shot glass of amaretto in your mug of beer. Tastes like TootsieRoll.

Trader Joe's makes an excellent ready-to-eat Hollandaise sauce (look in the refrigerated section).

in ancient days used to be in old-people's cafeteria. I promise I won't bring it up again.

simple. equal parts butter and flour. 2 Tablespoons each would be good. Melt the butter in a saute pan and stir in the flour. Stir while it cooks for a moment or two. Then add a cup of milk, and whisk until smooth. Let it thicken over heat. Too thick? add a bit more milk. Season with salt and pepper and a dash of grated nutmeg.

That's a white sauce, otherwise known as bechamel. It's what cafeteria sauce for cauliflower would be.

You can add other things to it if you wish. Cheese. Lemon. Whatever.

I guess I don't have to live in the past (anymore).


An earlier post (above) reminded me about looking for a specific item and being offered (whatever). Like, I ask, I bought a particular/specific plastic mug here that looks like such-&-such. And the sales clerk says, picking up a random mug, "Here's a mug."

old people cauliflower in white sauce

http://www.food.com/recipe/remoulade-sauce-87124

I love cauliflower, and this peps it up a bit.

Mom used to make a mock Hollandaise sauce with mayonnaise, lemon juice and some added seasoning, usually just McCormick's seasoned salt and pepper. I like it with broccoli so it'd probably be good with cauliflower. Mom also served it with artichokes as the dip for the leaves.

She'd just mix lemon juice and seasonings to taste while gently heating the mayo, no recipe. These days I nuke mine in the microwave for a bit just to warm it up. This recipe is very much like hers: http://www.cooks.com/recipe/ti8uh0rm/mock-hollandaise-sauce.html Since Mom never had many spices, the McCormick's worked well for her.**

I looked for other versions of mock Hollandaise and found versions that added sour cream, butter/margarine, or yogurt to the mayo and lemon juice. I seldom have sour cream or plain yogurt in the house and wouldn't want to add a bunch of butter to a mix that already has a lot of oil from the mayonnaise!


**Other cheapo recipes she used McCormick in were a basic vinaigrette - oil, vinegar, seasoned salt - she used that over iceberg lettuce salads and over shredded cabbage for cole slaw; seasoned salt and black pepper were the only seasonings in the flour she used to dredge chicken or liver for frying.

Melt a cube of butter and keep it hot.

In a blender, whir two raw egg yolks until thick and yellow. Drizzle in half of the hot butter and whir again. Then, add two tablespoons of lemon juice to the remaining butter, and drizzle that lemony butter into the blender as the blender is running.

You should have a nice hollandaise then.

It's called blender hollandaise.

Since I hate dragging out and cleaning my blender.

Most of the comments say to microwave in smaller increments (10 seconds at a time) until the right consistency. Some complain it's too lemony, some that it's doesn't have enough lemon. Some add a tablespoon of mayonnaise to make it "creamier."

Another comment suggested doing the same thing, but using an immersion blender - and for me it's a lot easier to clean the immersion blender than the big blender.

Still, if all I want is enough "sauce" to put on two servings of broccoli, the mayo mock Hollandaise can't be beat.

Real Hollandaise is glorious.

Though with the butter content not something you want to have maybe more than twice a year.