Mixing Hollandaise Sauce With Milk for Eggs Benedict Louisiane
Part of the Video Series How to Make Cajun Eggs Benedict Louisiane
Viewing videos requires the latest version of Adobe's Flash Player.
Get the latest Flash player.
Get the latest Flash player.
Contact: www.thebigeasycateringcompany.com
- Rating:
- Views: 215
- Comments: 0 (comment now)
Favorited: 0 | Add to Favorites
-
Bookmark at:
All Videos in the Series, How to Make Cajun Eggs Benedict Louisiane
-
-
-
-
-
-
-
-
Now Playing
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Video Transcript
Mixing Hollandaise Sauce With Milk for Eggs Benedict Louisiane
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So now we're going to start our Hollandaise sauce so we're going to use a mix this time. You can take your time and make your own Hollandaise. It's very easy to break those unless you're really confident. These types of mixes are really really delicious and really safe. You don't have to worry about the breaking's so just use that. So you need one packet of your powder and you want to put this directly into a warming sauce pan, empty all that in. What you want to do is take about a cup of milk, we're using skim milk and measure you out a cup and we're going to add this directly in to this. You don't have to worry about lumps because we're going to end up whisking this you just want to work this right in.
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So now we're going to start our Hollandaise sauce so we're going to use a mix this time. You can take your time and make your own Hollandaise. It's very easy to break those unless you're really confident. These types of mixes are really really delicious and really safe. You don't have to worry about the breaking's so just use that. So you need one packet of your powder and you want to put this directly into a warming sauce pan, empty all that in. What you want to do is take about a cup of milk, we're using skim milk and measure you out a cup and we're going to add this directly in to this. You don't have to worry about lumps because we're going to end up whisking this you just want to work this right in.
About the Expert
Expert: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Read More
Advertisement
Arts & Entertainment | Business | Careers | Cars | Computers | Culture & Society | Education | Electronics | Fashion, Style & Personal Care | Food & Drink | Health | Hobbies, Games & Toys | Holidays & Celebrations | Home & Garden | Internet | Legal | Music | Parenting | Parties & Entertaining | Personal Finance | Pets | Relationships & Family | Sports & Fitness | Travel | Weddings |
Bartending | Cooking Dictionary
