Re: Hollandaise Sauce - Q: What is the best adivce to give to a newly DXed celiac?

[Guest guest]

I honestly do not know, I need to just look it up. I have always used a

mix that you combine with butter, milk, and lemon juice. I am pretty

sure I could find a recipe on line. What flour is the best sub for

wheat flour in a sauce? it is kind of a cheesy, fruity sauce- It is

what they pour over eggs benidict.

We use it like this- hard boil eggs and while they are still warm add

to the sauce, cook baccon then crumble in sauce. Then we put the mix

over toast or biscuits- VERY YUMMY!

> >

> > I have only cheated 1 time and wont again!! (I

> > have a weakness for hollandaise sauce and have not yet found a mix

that

> > is GF, if anyone out there knows of a good one I will be grateful!)

>

[Guest guest]

I honestly do not know, I need to just look it up. I have always used a

mix that you combine with butter, milk, and lemon juice. I am pretty

sure I could find a recipe on line. What flour is the best sub for

wheat flour in a sauce? it is kind of a cheesy, fruity sauce- It is

what they pour over eggs benidict.

We use it like this- hard boil eggs and while they are still warm add

to the sauce, cook baccon then crumble in sauce. Then we put the mix

over toast or biscuits- VERY YUMMY!

> >

> > I have only cheated 1 time and wont again!! (I

> > have a weakness for hollandaise sauce and have not yet found a mix

that

> > is GF, if anyone out there knows of a good one I will be grateful!)

>

[Guest guest]

I honestly do not know, I need to just look it up. I have always used a

mix that you combine with butter, milk, and lemon juice. I am pretty

sure I could find a recipe on line. What flour is the best sub for

wheat flour in a sauce? it is kind of a cheesy, fruity sauce- It is

what they pour over eggs benidict.

We use it like this- hard boil eggs and while they are still warm add

to the sauce, cook baccon then crumble in sauce. Then we put the mix

over toast or biscuits- VERY YUMMY!

> >

> > I have only cheated 1 time and wont again!! (I

> > have a weakness for hollandaise sauce and have not yet found a mix

that

> > is GF, if anyone out there knows of a good one I will be grateful!)

>

[Guest guest]

Yeah, no roux! Butter, eggs, lemon juice, salt, a little pepper......that might be it. I'm at work, otherwise I'd post my favorite recipe. You can probably go to Epicurious or Food Network & get some good ideas.

Hollandaise Sauce - Q: What is the best adivce to give to a newly DXed celiac?

What is the recipe for traditional hollandaise? can't it beconverted to gf? does it start with a roux? if so, can a rouxbe made gf? I've been wondering about the roux but haven't beenambitious (or hungry) enough to try it for myself. >> I have only cheated 1 time and wont again!! (I > have a weakness for hollandaise sauce and have not yet found a mix that > is GF, if anyone out there knows of a good one I will be grateful!)

[Guest guest]

Yeah, no roux! Butter, eggs, lemon juice, salt, a little pepper......that might be it. I'm at work, otherwise I'd post my favorite recipe. You can probably go to Epicurious or Food Network & get some good ideas.

Hollandaise Sauce - Q: What is the best adivce to give to a newly DXed celiac?

What is the recipe for traditional hollandaise? can't it beconverted to gf? does it start with a roux? if so, can a rouxbe made gf? I've been wondering about the roux but haven't beenambitious (or hungry) enough to try it for myself. >> I have only cheated 1 time and wont again!! (I > have a weakness for hollandaise sauce and have not yet found a mix that > is GF, if anyone out there knows of a good one I will be grateful!)

[Guest guest]

Yeah, no roux! Butter, eggs, lemon juice, salt, a little pepper......that might be it. I'm at work, otherwise I'd post my favorite recipe. You can probably go to Epicurious or Food Network & get some good ideas.

Hollandaise Sauce - Q: What is the best adivce to give to a newly DXed celiac?

What is the recipe for traditional hollandaise? can't it beconverted to gf? does it start with a roux? if so, can a rouxbe made gf? I've been wondering about the roux but haven't beenambitious (or hungry) enough to try it for myself. >> I have only cheated 1 time and wont again!! (I > have a weakness for hollandaise sauce and have not yet found a mix that > is GF, if anyone out there knows of a good one I will be grateful!)

[Guest guest]

Sweet Rice Flour makes an excellent white sauce and would be great in

hollandaise... smooth and creamy!!

julie

On Apr 13, 2006, at 4:37 PM, SillyYaks wrote:

> Re: Hollandaise Sauce - Q: What is the best adivce to give to a newly

> DXed celiac?

>

> I honestly do not know, I need to just look it up. I have always used a

> mix that you combine with butter, milk, and lemon juice. I am pretty

> sure I could find a recipe on line. What flour is the best sub for

> wheat flour in a sauce? it is kind of a cheesy, fruity sauce- It is

> what they pour over eggs benidict.

> We use it like this- hard boil eggs and while they are still warm add

> to the sauce, cook baccon then crumble in sauce. Then we put the mix

> over toast or biscuits- VERY YUMMY!

>

--

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[Guest guest]

> I usually use sweet rice to make a roux. Seems to work well to

> me. Having said that, I probably never made one with wheat flour

> so it is hard for me to compare the two.

>

> I have been trying to make some Cajun recipes - they all seem to

> start with a roux. The sweet rice does turn golden and mixes in

> with the oil nicely.

I use millet when I think the flavor needs to be darker. It makes a

nice roux. I prefer mochiko (sweet rice flour) for most of my roux/

beurre manie/white sauce needs.

ygg

[Guest guest]

What a great idea! I never would

have thought of using millet. I happen to have a lot of it and I haven’t

been sure what to do with it – you’ve given me inspiration.

Thanks,

Becky

From: SillyYaks [mailto:SillyYaks ] On Behalf Of eye of newt

Sent: Thursday, April 13, 2006

8:34 PM

To: SillyYaks

Subject: Re:

Hollandaise Sauce - Q: What is the best adivce to give to a newly DXed celiac?

> I usually use sweet rice to make a

roux. Seems to work well to

> me. Having said that, I probably never

made one with wheat flour

> so it is hard for me to compare the two.

>

> I have been trying to make some Cajun

recipes - they all seem to

> start with a roux. The sweet rice does

turn golden and mixes in

> with the oil nicely.

I use millet when I think the flavor needs to be

darker. It makes a

nice roux. I prefer mochiko (sweet rice

flour) for most of my roux/

beurre manie/white sauce needs.

ygg

[Guest guest]

I have never made my own just always use a mix. I looked at about 5

differant kinds in the store and all had wheat flour in the

ingreedients. When you cook yours down, do you make it the same as the

blender recipe and then just cook it? The packet I always got you mixed

the powder with milk then melted a stick of butter in it. Once it is

think you added lemon juice. I planned on making the blender recipe but

did not even think about raw eggs/ salmonella issues. Since 2 kids will

also be eating this I think it is best to error on the side of caution

and cook it.

>

> I'm confused I've never seen a recipe for Hollandaise that has flour

in it,

> its a sauce that is thickened by cooking.... Also for the person

that sent

> in the recipe for blender Hollandaise, that is the kind I use to

make, its

> totally foolproof however due to all the salmonella issues I now cook

mine

> down in the traditional fashion and if you don't try and rush it, its

pretty

> foolproof too!

>

>

>