Hacker News Reader

HNHacker News

Top New Best Ask Show Jobs

Comment by westmeal | Hacker News Reader

Parent Full thread

westmeal·

I don't know the real sauce is incredible compared to the fake stuff. It really is a massive hassle though :/

View on HN

Try this:

https://www.seriouseats.com/foolproof-2-minute-hollandaise-r...

I used to make it on the stovetop - even learned how to rescue it when it broke - but I don't anymore. You can decide whether using a hand blender counts as "real" or not, but the ingredients are the same, and I can't tell the difference, only the technique is arguably "cheating".

I make eggs benedict probably once a month or two. It's really fairly simple with an immersion blender. Comes together in like a minute. Timing the poached eggs and the sandwich elements is a little tricky, but not materially more difficult than, eg, cinnamon rolls from scratch.

If you’re making for family, poach the eggs in the shell with an immersion circulator as used for sous vide. The whites will not be quite as perfect, but the taste and texture are there, and you can store the cooked eggs (I forget the temp I used, but look around, there are examples) and the prepared hollandaise in a Ziploc at 130 F/55 C for quite a while.

I strain off the loose white and poach, poached eggs can be made in advance and rewarmed too, but I prefer to do them while the sauce is coming together.

I know! But a lot of people prefer the fake stuff, because they were raised on it or harbor nostalgic feelings for it. For them, it's the real deal.

Reply on news.ycombinator.com