Knorr Garde d'Or Hollandaise Sauce, 1L

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Whisk 1/2 C of heavy cream with 1/2 C of whole milk with ONE (1) pouch of the Knorr Hollandaise Sauce Egg yolk and butter – the two main ingredients in hollandaise sauce – are very sensitive to spoilage. It would be best if you stored these appropriately so that they do not go bad. We will expound on the proper storage method in detail in this comprehensive freezing guide. This and all of the various questions that you may have about the topic of hollandaise sauce will be covered here. With proper storing, yes, you can freeze hollandaise sauce Blend the egg yolks for 30 full seconds in Step 2. This step heats the egg yolks and gives the sauce body, so it’s not runny. Determine the serving size and place the correct number of cubes into a sandwich bag. For example, if you are making egg Benedict, one or two cubes is needed.

Hollandaise sauce has three main ingredients: clarified butter, egg yolks, and lemon juice or white wine vinegar. You can reheat Hollandaise sauce, but you must do so gently. To reheat, place the Hollandaise in a double boiler or in a heat-safe bowl over a saucepan of simmering water. Stir it frequently as it heats up just to warm, not hot. Use kitchen roll or paper towels to drain and lightly pat the eggs dry. Place on a plate until ready to serve.If you do need to store leftover Hollandaise longer, you can refrigerate for at most 3 days . It can also be frozen, but we don’t really recommend it. For a great raw-egg-free version, place 4 heaped tablespoons of Hellmann’s Mayonnaise in a glass bowl. Add 125g of warm melted Flora Buttery and a tablespoon of white wine vinegar and whisk well for 2-3 minutes. Season with a good sprinkling of Knorr Aromat Seasoning and add a touch of lemon juice and some chopped parsley if desired. Hollandaise sauce is a mild - yet rich and creamy sauce enriched with a robustly-flavored lemon juice. It pairs perfectly with eggs, a wide assortment of vegetables - such as broccoli and asparagus, beef, and savory grilled seafood. Drizzle it over your egg Benedict or those perfectly poached eggs to put a final touch of pure deliciousness!

Remember, the hollandaise sauce temperature does not need to go higher than the regular room temperature.

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All you’ll need for this sauce are six ingredients. And you probably have them in your fridge and pantry already. Yes, absolutely! If you have an immersion blender, add all of the ingredients except the hot butter. Turn the blender on (with it firmly planted on the bottom of the cup or jar) and slowly drizzle in the butter. It will start to emulsify and once you’ve poured in all the butter you’re done! Blend the egg yolks for 30 full seconds in Step 2. This step heats the egg yolks and gives the sauce body, so its not runny.

After thawing, poke a hole in the corner of the bag and work your sauce to the area so that it may be squeezed through the hole and served. Keep on whisking until the whisk leaves a 'trail' in the sauce, this will take about 5 minutes. Season with a good sprinkling of Knorr Aromat Seasoning and add a touch of lemon juice and some chopped parsley if desired.Eggs Benedict is a brunch classic. Made popular in New York City, the dish is made up of a toasted English Muffin, sliced in half. Each muffin half is topped with crispy bacon and a poached egg then drizzled with decadent Hollandaise sauce.