Do you ever make your own hollandaise sauce?
English Cooking
- Thread starter Highway Man
- Start date
Do you ever make your own hollandaise sauce?
I tried it just the once when I was making eggs Florentine from scratch. It was a right faff. Never again. I've always used this:
However, that contains wheat and Mrs Mottie has recently been diagnosed as a coeliac so the next time we have it, it will have to be a ready made one. Something like this:
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This one also good. Never done a side-by-side comparison with Sainsbury's.
Cheaper than JS.
Ac-choo-arly, Pieminister, Higgidy and Charlie Bigham are OK.
It's Pukka who are this universe's incarnation of Cut-Me-Own-Throat Dibbler.
I've had a gluten-free pie from one of the first two, and it was nice - the pastry was lovely and crispy.
Cheat tip for a top-crust pie:
Cook the filling as you would a casserole.
Identify the dish you want to serve it in, and cut a piece of ready-rolled all-butter puff pastry to fit the top, plus a few mm.
Place the pastry on a hot baking sheet, score it to the portion sizes you want, glaze it and cook in t'oven. If your serving dish is ovenproof, put that in too to get hot.
Tip the filling into the dish, carefully lift out the cooked sheet of pastry, lay it on top, and carry it to the table and present your chicken/lamb/beef/venison/whatever pie with a puff pastry lid.
Can't begin to imagine why it should - HS is just eggs, butter, and lemon juice or white wine or vinegar.
Never made it, but I can't see why it should be any more of a "right faff" than making mayonnaise, or beurre blanc, i.e. not much once you've made it a few times and have got the hang of doing it from memory.
It is a right faff! You need to chop lots of cold butter into small cubes, and add it slowly one cube at a time whilst warming the other ingredients gently in a water bath. And you can never stop stirring. It can very easily go wrong, whereby it either splits or turns into scrambled eggs.
