2 Reviews
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 DocBarleycorn rated 8 months ago-
Hollandaise sauce can make people nervous the first time you make it due to the sauce's trait to "break" for you get too heavy handed. Low heat is they key hippy. You're not frying the egg. A double-boiler really helps here. If you add the butter slowly (either melted or very soft), you should be fine. I even will add a half a pinch of mustard powder and half a pinch of cayenne for zest. Once you get the hang of it, you should have no problems. And it kicks ass on steamed veggies, eggs and light-flavored pork dishes.
- Damocles rated 47 months ago
- Science of Hollandaise !
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