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Packaged Hollandaise Sauce Recipe

I love Eggs Benedict, but it can be a lot of bother to make a Hollandaise sauce, which has a tendency to separate and/or curdle if not used immediately. Hollandaise really jazzes up vegetables like broccoli, cauliflower, and asparagus. It can also be converted to a Bernaise sauce for steak, by just ten minutes of simmering with the addition of a teaspoon of dried tarragon. Most packaged Hollandaise sauces taste like paste, but I’ve discovered one that, with some doctoring, just fits the bill. It comes in a foil packet and is called Knorr. Pay no attention to their preparation instructions.

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1 packet Knorr Hollandaise
1 egg yolk
2 T. softened butter
1/4 C milk
1 t. lemon juice
pinch cayenne
1/4 C water


Mix together Knorr, butter egg yolk, milk, and water. Over medium heat, stirring constantly, bring to simmer until sauce thickens, reduce heat to low and stir in lemon juice and cayenne. Taste, and add a touch more lemon juice if desired. If sauce will not be used for half hour or more, dot the top with butter and cover pot. Reheat when ready for use.

Bernaise sauce: Add 1 t. tarragon to mix at beginning, increase water to 1/2 C, and bring to simmer as before. Let simmer very slowly for 10 minutes before adding lemon juice and cayenne. If sauce thickens too much while simmering, add water by tablespoons to maintain consistency.

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