Conference turris::cooks

    Hollandaise sauce is a much richer sauce made from egg yolks (like
    a thinner mayonnaise).  You would use it for cold meats, fish etc
    where a white sauce might be too heavy.
    
    That's about the extent of my knowledge - not sure if that has 
    helped you at all?....
    
    julia

    The real reason I am asking is that I want to try a recipe tonight
    which is a sort of tuna casserole and calls for a white sauce mix or
    tells you how to make your own but I always get lumps in mine, so, off
    I went to the shop and sure enough there were white sauce mixes but
    next to them was a hollandaise sauce mix which says "Ideal for FISH
    dishes" accross the top!
    
    Now I don't know which one to use?!? :^(
    
    Sharon

    I would plump for the hollandaise sauce if you are eating fish on
    "its own", ie not in a casserole.  If the receipe says for a white
    sauce, I guess you should use that.
    
    Although I'm willing to be proved wrong.
    
    ps - as an aside, if I had a choice between the packet hollandaise 
    sauce and the jars of ready - made, I would chose the jar everytime.
    
    julia

    There is a recipe for Hollandaise Sauce in 1278.2.
    
    ed

    You could always cheat.
    
    The white sauce mix. Does it call for you to: Melt butter, add flour,
    cook on low heat for a bit, then add milk and cook until thickened? If
    so, then me and Barrie-whats-his-face from the food and drink programme
    may have an alternative.
    
    Into a bowl put the (sieved) flour, add the milk and whisk until well
    mixed and smooth and you've beaten out all the lumps of flour; there
    shouldn't be any lumps as your've sieved it. Then add the butter. At
    this point I would dump the whole lot into a sauce pan and begin to
    heat the mixture. Keep stirring it as it heats. The butter should melt
    and the sauce should thicken. You may want to boil it, but in any case 
    cook it for a bit, then slop the thick sauce onto your tuna thingy.
    
    Angus 

    I think I'll try just plain ol' white sauce first time (never tried the
    recipe before so I'll do as I'm told first time).
    
    I will however try your "lump free" alternative method Angus.
    
    Thanks

    If you get lumps, you can always pop it into the blender.  Using a wisk
    instead of a spoon may help.
    
    I've had great luck using the microwave for sauces and gravies.  A good
    microwave cookbook should have recipes.

    I wouldn't use Hollandaise sauce in a recipethat calls for white sauce
    - it's very different than white sauce - not just a different flavor
    but different properties.  When you bake a white sauce it will set,
    which will provide the "glue" for a casserole (baked macaroni and
    cheese is made using a white sauce.)
    
    White sauce is very very simple.  Here's what I do, and I never get
    lumps.
    
    1 cup milk, 1 T cornstarch, salt and pepper to taste, dash of nutmeg or
    mace: 
    
    put the cornstarch in a bowl with 2-3 T of the milk or so, whisk until
    the cornstarch is totally dissolved and lump-free, add in the rest of
    the milk, put in a pan, cook over medium heat till it boils, stirring
    constantly, boil for a minute or so till it thickens, and viola!
    
    If you are concerned about health, white sauce is much healthier...if
    you leave out the butter that most recipes call for, and use skim milk,
    it's fat-free!  (Use evaporated skim milk for richer flavor, or add
    dried milk, if desired.)
    
    I make eggs benedict with white cheese sauce rather than hollandaise
    sauce because I like it better, and it's healthier.  I make a normal
    white sauce, and when it's boiling, I add a healthy spoonful of dijon
    mustard and a handful of grated cheese (usually chedder).
    
    D!

    I never have lumps when I use a wire wisk to add the flour to the
    melted butter.  Then, wisk like crazy while adding the milk and
    continue throughout.  I usually add alittle garlic and parm cheese to
    my white sauce to make it alittle more tasty and not so bland fwiw.
    
    Hollandaise sauce is alot richer and also people tend to be weary of it
    because the raw egg yolks that are added are not completely cooked.  There 
    is also tons of butter it in making it a no no for dieters in calories and
    cholesterol.
    
    cj                                            
    

    I put some butter (2-3 Tbsp) in a bowl. Microwave for 1 minute.
    Add some flour (whisk it) until it starts looking like a very very
    loose dough. Microwave for another minute. Take bowl out, put aside
    and microwave a cup of milk for a minute.
    Meanwhile you should whisk whats in the bowl, sort of powdery by
    now. Add black pepper and parsley (I use dried) whisk together, add
    the hot milk, whisk again, back into microwave for a minute, stir,
    a minute more, then optionally add any of the following:
    - parmasan
    - cheddar for a cheese sauce
    - sherry (usually)
    - small can of tomato paste for a rose sauce
    - or salad shrimp (with any of the above).
    
    The quick&dirty sauce....
    
    Monica

    Yah, well, if you are really lazy, just open a can of cream of mushroom
    soup.
    
    ;-)
    
    L

    Tried the "Cheats" way of making white sauce last night and it works 
    perfectly...absolutely brilliant and so easy.  I'll never shy away from
    making white sauce again.
    
    As for the tuna casserole...tasted like *&^% !!!!
    
    Thanks again
    Sharon

I have never been able to make this taste better than the previous 
note :-)

I won't do things _that_ quick&dirty again!

Sheridan
:^(