Easy Hollandaise Sauce

Posted by jdubs on February 19, 2012 · 2 Comments 

Hollandaise sauce is an emulsion of egg yolk, butter, and lemon and is notoriously difficult to prepare.  It should be, since it is one of the five sauces in the fancy French haute cuisine mother sauce repertoire, which also includes Béchamel, Espagnole, Velouté (check out my Chilled Corn Velouté), and Tomate. Third time was the … Continue reading →

Filed under Breakfast, French, Recipes, Sauces · Tagged with , , , , , , ,