{"id":20332,"date":"2020-09-22T15:41:55","date_gmt":"2020-09-22T22:41:55","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=20332"},"modified":"2023-01-02T11:49:24","modified_gmt":"2023-01-02T18:49:24","slug":"grandpas-hollandaise","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/grandpas-hollandaise\/","title":{"rendered":"Grandpa&#8217;s Hollandaise"},"content":{"rendered":"<h1>Grandpa&#8217;s Hollandaise<\/h1>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/meet-grandpa\/medal\/\"><img decoding=\"async\" src=\"\/medal.jpg\" width=\"100\" height=\"100\" align=\"right\"><\/a>There are a lot of Hollandaise recipes here. You can use the links below my recipe to explore, but here is the one that I use most of the time.&nbsp; For a double boiler, I put 1 C water in a stock pot, and then use a large mixing bowl set on top.&nbsp; Whisk continually.<\/p>\n<ul>\n<li>3 egg yolks &#8211; Save the whites for another day<\/li>\n<li>1 tsp corn starch<\/li>\n<li>1 TBL lemon juice<\/li>\n<li>1 TBL low fat butter milk<\/li>\n<li>1 tsp Dijon mustard or 1\/2 tsp dry mustard<\/li>\n<li>1\/2 tsp sugar &#8211; Karo or Confectioner sugar is better<\/li>\n<li><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/12\/2015-12-20-08.47.39.jpg\" rel=\"attachment wp-att-6780\"><img decoding=\"async\" class=\"alignright size-medium aiif6780\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/12\/2015-12-20-08.47.39.jpg\" alt=\"2015-12-20 08.47.39\" width=\"300\" height=\"225\"><\/a>1 bay leaf<\/li>\n<li>1 dash Tabasco<\/li>\n<li>Dash PLUS of Worchestershire<\/li>\n<li>Optional:&nbsp; scant onion powder or minced onion<\/li>\n<li>Optional:&nbsp; scant garlic powder or 1 ground clove<\/li>\n<li>Optional:&nbsp; scant white pepper<\/li>\n<li>Optional:&nbsp; scant turmuric<\/li>\n<li>Optional:&nbsp; a sprinkle of chives<\/li>\n<li>salt and pepper to taste<\/li>\n<li>4 TBL &#8211; separate tabs very cold butter<\/li>\n<li>1 ice cube &#8211; crushed<\/li>\n<li>cayenne for topping after plating<\/li>\n<\/ul>\n<p>This goes quickly so prepare your English Muffin, ham, spinach, artichokes, asparagus&#8230; whatever&#8230; prior to starting your Hollandaise.<\/p>\n<ol>\n<li>Bring your water to a boil and reduce to a low simmer<\/li>\n<li>Mix everything into the large mixing bowl except for the butter, ice and cayenne<\/li>\n<li>Put bowl on top of your pan with already simmering water<\/li>\n<li>Add ice and butter immediately to the mixture<\/li>\n<li>Whisk nearly continually until it starts to thicken<\/li>\n<li>DO NOT heat too quickly or it will &#8220;break&#8221; and there is no recovery.&nbsp; If it turns shiny it means the fats are beginning to separate.&nbsp; If it is not too late, try whisking in 1 tablespoon of water.<\/li>\n<li>If you heat it too hot, the eggs will clump.&nbsp; If there are lumps in your mixture, push it through a strainer using a spatula.<\/li>\n<li>Pour into a glass bowl in pan of very hot water, and cover. Once made, this will store for up to 30 minutes.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/12\/2015-12-20-08.47.33.jpg\" rel=\"attachment wp-att-6782\"><img decoding=\"async\" class=\"alignleft size-medium aiif6782\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/12\/2015-12-20-08.47.33.jpg\" alt=\"2015-12-20 08.47.33\" width=\"150\" height=\"113\"><\/a>Special Steps<br \/>\n1. Saute spinach lightly in 1 TBL olive oil -OR-<br \/>\n1. Heat slices of ham in fry pan<br \/>\n2. Place spinach or ham topping over toasted and buttered English muffin<br \/>\n3. Place poached or lightly fried egg on top of topping<br \/>\n4. Spoon hollandaise over top<br \/>\n5. Garnish with parsley, cinnamon, chives, paprika or any other topping<br \/>\nServe with Tabasco on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grandpa&#8217;s Hollandaise There are a lot of Hollandaise recipes here. You can use the links below my recipe to explore, but here is the one that I use most of the time.&nbsp; For a double boiler, I put 1 C water in a stock pot, and then use a large mixing bowl set on top.&nbsp; &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/grandpas-hollandaise\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grandpa&#8217;s Hollandaise&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-20332","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/20332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=20332"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/20332\/revisions"}],"predecessor-version":[{"id":22548,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/20332\/revisions\/22548"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=20332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=20332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=20332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}