Inside the Cave – I sometimes call this “cheating at hollandaise”…OK, it’s not “cheating” per se, let’s just call it “enhancing”…or as Jessi would say: a “Hollandaise Hack”…meaning I made the perfect Hollandaise a little easier! Every now and then I’m called upon to make – MY Hollandaise Sauce. I don’t have the patience to make it from scratch, and quite honestly over the years I’ve made “my” hollandaise quite a number of times, and it ALWAYS seems to get rave reviews. It’s fast, it’s simple, and it tastes great.
1. KNORR Hollandaise Packet (trust me, this really works…) Pretty simple to start with, just follow the directions on the Knorr packet.
2. “Milk Options”: You can use non-fat Half and Half, but it does take longer to whisk into a thicker mixture. (And let’s face it, you’re not going to get the maximum flavor. If you’re having Hollandaise, you might as well splurge, in my humble Man Cave opinion. You can use regular Half and Half; which is what I normally use. Thicker, richer and slightly better tasting sauce. Decadent option: Use heavy whipping crème. WOW. Died and gone to heaven version..but a definite SPLURGE.
ANYWAY – whisk the sauce mix and your “milk option”, add the required ¼ cup of butter, and bring to a boil stirring frequently. Knorr says you’re done, but that’s too easy….. The Man Cave Chef can do even better!
MY SPECIAL MAN CAVE SAUCE ADD-ON’S: Add a bit of Garlic Powder and some ground pepper to taste, a couple tablespoons of white wine (I use Chardonnay; which is now multi-purpose as I’m sipping on it too), and lastly a few drops of Tabasco (optional, but it does add some extra flavor..)
Reduce heat and simmer, stirring or whisking frequently until the sauce has thickened. When it’s done (takes about 5-6 minutes), you’re GOOD TO GO! Some like to add a sprinkle of paprika for color, or a few chopped chives! 3P Tip: Simple, fast, and it tastes delicious! Great for Eggs Benedict or on asparagus and it warms up well the next day!
What’s your favorite recipe hack? Share with the Man Cave!