So I don't know why, but I've been stuck on this Hollandaise Sauce for a while now. I want to perfect this recipe before I put it on here, so bear with me!
I bought a manufactured packet of powdered Hollandaise sauce today - to try out, you know? Compare it to the one I've been making. It's by McCormick, and I also buy their herbs and spices, but anyways, it tastes... well delicious. The only problem? It's factory-made, and that just takes out all the goodness of it. Oh, and it's so thick it seems more like a savory pudding than a sauce.
Even the ingredients are hard to pronounce. But! Hold everything! One of the ingredients was onion powder! Now I'm not a fan of using onion/garlic powder either, but this got me thinking... So far, my Hollandaise sauce had always been too salty, or too acidic. I mean, the only other spice I've put it is nutmeg, and I think I'll stick to that because it gives it a light, wintery feel to it.
So, I will go and make Hollandaise sauce again, and I think I'll add some onion and garlic to it. Maybe something a little sweet too, and less of something citric.
As much as I love the taste of this store bought Hollandaise sauce, I would much rather make my own. Part of the fun of cooking is creating your own flavors and to me, this is just too good that you can just tell it's store bought. Besides, I'm looking at it now, and it's getting gross and chunky. Rule #1 - wait, rule #1 is Hollandaise sauce is NOTHING without butter. So, rule #2, Hollandaise sauce should be served warm - not hot, nor cold. If I were to leave this store bought thing to cool down even more, it'd be pretty darn gross to eat.
