Grocery shopping with grandma and spotted this. And here I was taught that this shit don’t hold.
Grocery shopping with grandma and spotted this. And here I was taught that this shit don’t hold.
by Dragon3076
47 Comments
Jesustron
It has 9000 grams of sodium
meatsntreats
What’s your point here?
cheffloyd
When I was in culinary school, one of my classmates switched out powdered hollandaise for his final product and our Chef couldn’t tell the difference and gave him a full passing grade. Meanwhile I have carpal tunnel now….
He told her after we graduated and she laughed her ass off.
pixp85
Left over holindaise is great spread on toast like normal butter.
Glittering_Source189
Worked a breakfast joint where the hollandaise was just Knorrs brand. Add water and butter. Customers loved it. It tastes nothing like hollandaise but was delicious on a breakfast sandwich.
jabbadarth
Welcome to modern food science.
This is probably closer to American cheese than it is hollandaise.
reluctantlyjoining
Most generic breakfast spots get their hollandaise frozen in a piping bag from sysco 😬
episcoqueer37
I mean, I make Hollandaise from scratch and can refrigerate it with no problem, then warm in a white trash bain marie. But Melissa’s is kinda shit, if you read the ingredients.
Relevant-Alarm-8716
I bought this… It was weird. Has a very “off” flavor, like chemicals? I added lemon juice because I couldn’t taste any, but it didn’t help… It’s not good.
JazzRider
Why tf would anyone buy packaged Hollendaise?
Placidaydream
Hah, my rep brought me a case of that stuff as a sample and I just shook my head.
Anyways I took most of them home and have been eating them every now and then. It’s not terrible, but it’s not really Hollandaise either.
Vapechef
It’s eggy mayo
galtpunk67
is there a ‘beurre blanc’ version of this? asking for a friend
Giedingo
No refrigeration required? *shudder*
Fearless-Pineapple96
science
CaptainExplosions
Put enough xanthan gum in basically anything and it’ll stay emulsified through a nuclear winter.
Fantastic-Spend4859
Make your own! It is super easy. Look up the blender method.
istoomycat
Packaged safely. Get it whenever I find it. Think the store is courting lawsuits? Perfect pairing.
PM-me-spastic-potato
I’ve only tried one brand of fake holly but the mouth feel of it was disgusting. Wonder if they’re all like that?
DE4DHE4D81
I remember being shown that Dijon would hold it stable. Certainly not from holland but did hold and was quite tasty. “American cook”
crooshtoost
I thought these were black and milds
subtxtcan
I’ve been using packaged, stabilized holly for years but only in spots where it was truly high volume on it, like the diner I’m at now. Did a hotel and made holly for a la carte breakfasts, weekend brunch? Powdered. Any catered breakfasts, most hotels/resorts, breakfast places. If you get real deal hollandaise nowadays, you’re having a very nice breakfast!
amazonhelpless
30% petroleum.
Pelmeni____________
I thought these were blunt wraps
Dub_Coast
Thought these were blunt wraps at first
Logical-Swim-8506
It’s marketed as Hollandaise but most of the time the ingredients are Vegetable oil, Vinegar, emulsifier agent, egg yolks and a dairy solid like milk powder or some other abomination. It’s mayo with a dairy additive. Pretty sure this would be illegal in France due to their laws on food designations.
noopsies
Used to work at a place where we made a concentrated version of bearnaise where the yolks were set and cooled it down. Then whenever we needed some we would simmer a small amount of cream and add a spoonful to make bearnaise to order. I know its not supposed to have cream in it but it tasted great
Fatefire
lol I’m sure it’s delicious
rdldr1
Food corporations have chemicals that we normies don’t have access to.
autoredial
It’s not hollandais but a shelf stable hollandais flavored gravy. However, it tastes pretty damn good and is what’s served on 95+% of benedicts. When you’re not limited by real ingredients, you can make anything taste good.
tenehemia
When I moved to Germany, seeing cartons of shelf stable hollandaise definitely weirded me out. I tried all the varieties and a couple were okay-ish. I always wondered if there really wasn’t a market for it that it wouldn’t crossover to US shelves. I feel like someone could be making a killing on that.
chewbachaa
We used to sous vide hollandaise and put it in a whipped cream dispenser
Shinygonzo
I thought these were packs of swishers
Un111KnoWn
whyis there asparagus
Commiegomez
*Surfactants*
mousey_goldfish1
Why the f is the asparagus on it?
Total-Chaos6666
I’ve seen it come frozen.
Illustrious-Path4794
The reason hollandaise doesn’t hold so great is usually because of the butter, most of the time these store purchased hollandaise sauces are made with vegetable oil instead so it holds better, and there is like a 99% chance this one is the same.
HorrorLettuce379
Probably some emulsifier doing work.
Traditional hollandaise split that’s for sure you ain’t tripping.
It’s called ultra-processed foods.
JaxLunchBox
The real shit indeed doesn’t hold. Check out r/foodscience or look up gums and stabilizers. Don’t let anyone buy that crap and don’t eat fast/quick service food. It’s terrifying.
TinnieTa21
Off-topic but wth is up with California and having “cancer and reproductive harm” warnings for almost anything?
Assuming that warning sign is the same one I often see when shopping online. I see it so often when buying hardware and I’m living in Canada lol.
SomeKindofTreeWizard
Hollandaise holds.
dapposaurus
USF jug holly not too shabby in a pinch.
HarpyCelaeno
Hahaaa. I had the same thought when I first saw premade Hollandaise.
SmellyPepi
Im pretty sure irs not “real” hollandaise. Some palmoil or other stuff that keeps it from cracking.
47 Comments
It has 9000 grams of sodium
What’s your point here?
When I was in culinary school, one of my classmates switched out powdered hollandaise for his final product and our Chef couldn’t tell the difference and gave him a full passing grade. Meanwhile I have carpal tunnel now….
He told her after we graduated and she laughed her ass off.
Left over holindaise is great spread on toast like normal butter.
Worked a breakfast joint where the hollandaise was just Knorrs brand. Add water and butter. Customers loved it. It tastes nothing like hollandaise but was delicious on a breakfast sandwich.
Welcome to modern food science.
This is probably closer to American cheese than it is hollandaise.
Most generic breakfast spots get their hollandaise frozen in a piping bag from sysco 😬
I mean, I make Hollandaise from scratch and can refrigerate it with no problem, then warm in a white trash bain marie. But Melissa’s is kinda shit, if you read the ingredients.
I bought this… It was weird. Has a very “off” flavor, like chemicals? I added lemon juice because I couldn’t taste any, but it didn’t help… It’s not good.
Why tf would anyone buy packaged Hollendaise?
Hah, my rep brought me a case of that stuff as a sample and I just shook my head.
Anyways I took most of them home and have been eating them every now and then. It’s not terrible, but it’s not really Hollandaise either.
It’s eggy mayo
is there a ‘beurre blanc’ version of this?
asking for a friend
No refrigeration required? *shudder*
science
Put enough xanthan gum in basically anything and it’ll stay emulsified through a nuclear winter.
Make your own! It is super easy. Look up the blender method.
Packaged safely. Get it whenever I find it. Think the store is courting lawsuits? Perfect pairing.
I’ve only tried one brand of fake holly but the mouth feel of it was disgusting. Wonder if they’re all like that?
I remember being shown that Dijon would hold it stable. Certainly not from holland but did hold and was quite tasty. “American cook”
I thought these were black and milds
I’ve been using packaged, stabilized holly for years but only in spots where it was truly high volume on it, like the diner I’m at now. Did a hotel and made holly for a la carte breakfasts, weekend brunch? Powdered. Any catered breakfasts, most hotels/resorts, breakfast places. If you get real deal hollandaise nowadays, you’re having a very nice breakfast!
30% petroleum.
I thought these were blunt wraps
Thought these were blunt wraps at first
It’s marketed as Hollandaise but most of the time the ingredients are Vegetable oil, Vinegar, emulsifier agent, egg yolks and a dairy solid like milk powder or some other abomination. It’s mayo with a dairy additive.
Pretty sure this would be illegal in France due to their laws on food designations.
Used to work at a place where we made a concentrated version of bearnaise where the yolks were set and cooled it down. Then whenever we needed some we would simmer a small amount of cream and add a spoonful to make bearnaise to order. I know its not supposed to have cream in it but it tasted great
lol I’m sure it’s delicious
Food corporations have chemicals that we normies don’t have access to.
It’s not hollandais but a shelf stable hollandais flavored gravy. However, it tastes pretty damn good and is what’s served on 95+% of benedicts. When you’re not limited by real ingredients, you can make anything taste good.
When I moved to Germany, seeing cartons of shelf stable hollandaise definitely weirded me out. I tried all the varieties and a couple were okay-ish. I always wondered if there really wasn’t a market for it that it wouldn’t crossover to US shelves. I feel like someone could be making a killing on that.
We used to sous vide hollandaise and put it in a whipped cream dispenser
I thought these were packs of swishers
whyis there asparagus
*Surfactants*
Why the f is the asparagus on it?
I’ve seen it come frozen.
The reason hollandaise doesn’t hold so great is usually because of the butter, most of the time these store purchased hollandaise sauces are made with vegetable oil instead so it holds better, and there is like a 99% chance this one is the same.
Probably some emulsifier doing work.
Traditional hollandaise split that’s for sure you ain’t tripping.
It’s called ultra-processed foods.
The real shit indeed doesn’t hold. Check out r/foodscience or look up gums and stabilizers. Don’t let anyone buy that crap and don’t eat fast/quick service food. It’s terrifying.
Off-topic but wth is up with California and having “cancer and reproductive harm” warnings for almost anything?
Assuming that warning sign is the same one I often see when shopping online. I see it so often when buying hardware and I’m living in Canada lol.
Hollandaise holds.
USF jug holly not too shabby in a pinch.
Hahaaa. I had the same thought when I first saw premade Hollandaise.
Im pretty sure irs not “real” hollandaise. Some palmoil or other stuff that keeps it from cracking.
The robocoupe would like to have a word.
Gogurt for foodies