Hollandaise adds an intensely rich and buttery taste and mouthfeel to dishes, and pairs perfectly with eggs benedict, asparagus, broccoli, salmon, crab, and breakfast sandwiches.
To use, melt butter in a pan over low heat. Blend in the hollandaise sauce mix and whisk. Add cold water and bring the mixture to a boil. Lower heat and simmer for one minute. Each container yields approximately 1.8 gallons of hollandaise, keeping your establishment well stocked and able to whip up a professional hollandaise in a matter of seconds. Plus, each container of this mix boasts an impressive shelf life, making this a valuable addition to any commercial kitchen.
Item Yield
1 Case = (4 x 30.2 Ounces per Package) of Sauce Mix Hollandaise
Thawing Instructions
NONE
Shelf Life
DRY STORAGE= 730 DAYS.
Basic Preparation
DIRECTIONS: YIELD 2 1/2 GALLONS = SAUCE MIX (1 CAN MEASURED / 24 OZ DRY WT.) 192 FL OZ MILK 6 LBS BUTTER. YIELD 1 1/4 GALLONS = SAUCE MIX (2 1/2 CUPS MEASURED / 11 OZ DRY WT.) 96 FL OZ MILK 3 LBS BUTTER. YIELD 1 2/3 QUARTS = SAUCE MIX (3/4 CUP MEASURED / 3.5 OZ DRY WT.) 32 FL OZ MILK 1 LB BUTTER). MELT THE MEASURED BUTTER OR MARGARINE SOLIDS OVER LOW HEAT. BLEND IN MIX COMPLETELY WITH WIRE WHIP. ADD MILK. BRING TO A BOIL STIRRING CONSTANTLY. REDUCE HEAT AND SIMMER FOR 1 MINUTE STIRRING OCCASIONALLY.
Marketing Tips
MADE FOR CHEFS BY CHEFS. DELIVERS CONSISTENT FLAVOR AND TEXTURE THAT WILL ENHANCE MENU SELECTIONS**SMOOTH AND EXTRA CREAMY THIS CULINARY CLASSIC IS EASY TO PREPARE AND HOLDS FOR HOURS.**THIS PRODUCT CAN BE SOLD TO BOTH IFS AND NON-COMMERCIAL SEGMENTS** EGGS BENEDICT FINISHING VEGETABLES GLAZING MEATS & FISH OR AS A BASE FOR SIGNATURE SAUCES.