On my first day of cooking school, we stirred for several hours trying to make hollandaise sauce. We mixed melted butter, egg yolks and lemon juice over and over again until we got it right. Most of us ended up tossing out several pans of sauces that separated because of overheating or overstirring. The lingering arm pain from that day was enough to convince any cook that hollandaise sauce is just as good when it starts as a powder packet from the local grocery store. Our panelists plan to serve the classic butter sauce over eggs Benedict or vegetables like asparagus this Easter season. We found three brands that whipped up on the stove top in minutes.
Taste test: Rating hollandaise sauce mixes
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If you want to spend more time with your family and friends this holiday season and less time in the kitchen, our judges suggest serving Hormelís mashed sweet potatoes. No need to wash, peel and heat potatoes. Just pop the container in the microwave ...
Updated one month ago