Been waiting for this for a long time. Thanks so much!

Wow, I *cannot* wait to run home after work today and try this out! THANK YOU so much!

I was just thinking about when there would be a Hollandaise lesson. My favorite mother sauce :)

Been waiting for this too.

One of the questions in the quiz is:

"Sauce Choron is a derivative of sauce Hollandaise and is finished with tomato puree or tomato concasse."

The correct answer is FALSE with the explanation that it is a derivative of sauce Bearnaise. Since Bearnaise is a derivative of Hollandaise, wouldn't it follow that technically, Choron is also a derivative of Hollandaise? I can only consider this a "trick question." Not really false, but also not 100% true.

I guess that could be considered not to be 100% true...although Choron won't exist without Bearnaise. The question has been updated to be clearer. Thanks for keeping us on our toes :) Cheers!

Watched "Julie & Julia" last night (twice!) and was inspired to do this lesson and surprise my wife with eggs benedict this morning.

Yum!

The newest eggs I can get in Yap are nearly two months old. I can't get unsalted butter, and the tools I have available to use are less than ideal. So, I decided I would start by simply trying to whip a successful Sabayon... just as an exercise. I figured I could always turn the Sabayon into an omlette if it failed to emulsify.

Well... My right arm got quite a workout, but the Sabayon turned out great! With that success behind me, I decided to plunge ahead, so I quickly melted a 1/2 pound of butter and carried the lesson through to completion.

My wife soon took an interest in all that was going on in the kitchen and though it was a little stressful at times... it was comforting to see it all pull together and to have the final result taste so amazing.

Julia Child -- move over!

Rouxbe, I love you!

Bon Appétit

Is Ghee the same as clarified butter? I often see cow ghee in the store and wondered if it can be used where a recipe calles for clarified butter.

Here is a drill down explaining what Ghee is. It can be substituted for clarified butter but will give the dish a slightly nuttier flavor. Cheers!

I have seen copper bowls being used for many things that are created by wisking. Is there any advantage to using copper over stainless or even pyrex?

I've been meaning to look this up for a while Andrew. Here's a good explanation: http://www.retinning.com/importance.html.

Thanks Jim, it is a good read.I appreciate it.

I found that this was very informative.

I have always been worried about trying this, but now I see my fear breaking.

I would love to give this a shot. My only issue is the amount of FAT. I guess there is no way to lessen the amount of fat? It is a butter sauce though... I will pass for now. My reason for learning here is to make delicious healthy food for my family and friends. :(

Remember that Rouxbe is teaching lessons not recipes. The important thing here is to learn how to make the various sauces. I may not even like the dish I am creating, but as long as I am learning the techniques involved, I can apply those techniques to create something I do like.

One obvious, but often overlooked way of reducing fat without sacrificing flavour is to cut down on the portion size.

What is your personal take of the safety of eating homemade hollandaise or restaurant hollandaise while pregnant?

I think that I would eat homemade hollandaise if I were pregnant, but I am afraid that this can really only be answered by you. Cheers!

This was so simple and easy. Made it, turned out exactly as you said it would- loved it!

Are there any downsides to making Hollandaise Sauce a day in advance? I made some tonight with the intention of serving it tomorrow. My plan was to reheat it on a bain marie under the lowest simmer prior to serving; is this the method you would recommend (if it all?), or would it be better to make a fresh sauce tomorrow? Thanks for your advice!

This emulsion sauce will not re-heat very well. I will likely spit when re-heating. It is also much more food safe to make it before use.

Sorry. I know it's great to get ahead with certain things, but hollandaise is not one of them.

Joe

Why should a stainless steell bowl be used?

A stainless-steel bowl is typically used because it is light and you can quickly warm/cool it down. Glass can also be used but it takes a bit longer to adjust the temperature. Cheers!

The stainless steel conducts the heat from the steam bath quicker and more accurately than glass, giving you much better control over the temperature as you make the Sabayon.

Understood. That's really a usefull property. Thank you!