Product Type: Colman's Sauces / Soups
Newest Review: ... heated, so knowing that, there was no way that I would have attempted to make it myself. Thankfully Hollandaise sauce packets are readi... more
Hollandaise; it's no yolk
Colman's Hollandaise Sauce
Member Name: fruityzo
Colman's Hollandaise Sauce
Advantages: Tasty & versatile.
Disadvantages: High on the saturated fat.
I first came across Hollandaise sauce in New York, when my aunt ordered a plate of Eggs Benedict.
Somewhat perplexed by the pale yellow goo covering her breakfast (although intrigued), I thought it was probably just a showy American way to eat your eggs and muffins.
"Pah" I thought to myself, and forgot all about it until I came across a sachet of Hollandaise on offer for 17p in Tesco (usually between 65-73p).
For those uncouth lot (such as myself) who may not have come across Hollandaise sauce before; it is traditionally a sauce consisting of lemon juice, butter, salt, pepper, & egg yolks [well, that's the basic gist of it anyway, I'm no chef I'm afraid!].
Colman's Hollandaise sauce is available in 23g sachets, and looks exactly like the dooyoo picture.
I will not list the ingredients as there is nothing controversial. This sauce is suitable for vegetarians, but does contain wheat, eggs, & dairy extracts so vegans and those with allergies will have to give this one a miss.
The pack claims that there is:
*No artificial colours
*No added MSG
*No artificial preservatives
*No hydrogenated fat
Per 85g serving: Calories 111; Sugar 4.2g; Fat 8.2g; Sat Fat 5g; Salt 0.6g.
To make the sauce, the pack tells you to "just add fresh milk and butter". If made up according to instructions, it should make around half a pint of sauce.
To make sauce:
BAM - Out comes saucepan
PPFFFT - Pour in sachet contents
SPLOSH - Milk goes in
STIIIRRR/BUBBBBLE/FFFTTTZZZ/"BUM! That's going to burn on!" - Bring to boil whilst stirring. Try not to let boil over as I usually do.
PLOP - Add in the butter
LIIIITTLE BUBBLES - Two minutes of simmering and it's done. Sauce thickens up perfectly on standing.
Obviously the pack instructions are a little more specific than those listed above.
I've made this sauce a few times now, and have been nothing but happy with the result.
Taste wise, the product (IMO) has just the right balance of tartness (from the lemon & citric acid), balanced with the creaminess. This means that it is not too sickly (as I feel it would be if it lacked some of the acidic 'kick'). Although you can very much taste the salt and pepper seasoning, I feel that neither of them is too much. In fact, it could be quite easy to get this wrong and be left with a rather bland creamy sauce.
The sauce (although having a rather distinctive taste), is not so overpowering that it will ruin dishes.
The sauce mixes up perfectly, which means I never have to battle powdery lumps. I often make it up without adding the recommended butter, as I feel that the sauce has a lovely buttery taste as it is without needing to add the extra (plus I have to think of the calories). The sauce will still end up looking the same (a pale, creamy yellow). It also makes no difference to the consistency; it still is nice and thick after pouring.
Obviously this is down to personal preference, but I think I prefer it without, as the sauce is already quite salty (so if adding salted butter), this may make it a little too much so.
Although Hollandaise is recommended as an accompaniment to fish, I tend to use mine for Eggs Benedict (when I'm feeling like a fancy pants), or just for simple things like pouring over potato wedges (really tasty).
The biggest downside for me is the saturated fat content per serving. This means I tend to use this as more of an occasional sauce, than something I'd use every day.
Summary: Tart up your brekkie, lunch, or din dins!
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