Comments on: Hollandaise Sauce

By: easy recipes

easy recipes — Sun, 08 Nov 2009 20:14:30 +0000

That look great, I’m going to try it tomorrow.

By: Amber

Amber — Fri, 06 Nov 2009 01:05:04 +0000

Hello!
In culinary school I was taught to use UN-clarified butter. The solids do help make the emulsification more stable. I think it tastes better too!

Love the history included in your post. Very interesting.

Cheers,
Amber

By: PMh

PMh — Thu, 05 Nov 2009 20:26:24 +0000

Mignonette de poivre: it is simply pepper grossly cracked under the knife…
Nice site…

By: John D.

John D. — Wed, 04 Nov 2009 19:21:48 +0000

Great post as always. The historical aspects of this post made it a very interesting read.

By: penny aka jeroxie

penny aka jeroxie — Wed, 04 Nov 2009 10:56:14 +0000

Clap Clapss! The sauce is different! Thanks for sharing.

By: Cookin' Canuck

Cookin' Canuck — Wed, 04 Nov 2009 04:04:16 +0000

Very interesting post! Thanks for all of the information on this classic sauce.

By: Jessie

Jessie — Wed, 04 Nov 2009 02:09:28 +0000

bookmarking this one for future references because this sauce sounds great!

By: Mathea

Mathea — Wed, 04 Nov 2009 00:55:10 +0000

That is the most thorough Hollandaise recipe I've ever read! Much thanks! Peas Love Carrots

By: Hillary

Hillary — Tue, 03 Nov 2009 23:57:43 +0000

Thanks for the tutorial Ryan!

By: Banu B B (BaL)

Banu B B (BaL) — Tue, 03 Nov 2009 22:05:50 +0000

So good to know such a useful recipe… I always change my mind about baking an angel’s food cake whenever I hesitate about the leftover egg yolks lol I won’t anymore!