anyone here have a really good video on making basic hollandaise? I thought there would be one in the sauces section on Rouxbe...?
thanks in advance!!!
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
Still on our list of "things to do". In the meantime, you may want to check out How to Make a Butter Sauce", which we released a little while ago.
At the moment, we are trying to get through a few other categories. I guess that is the fun of teaching and learning to cooking...it never ends! Stay tuned, hollandaise will be covered at some point.
There is a risk when making egg-based emulsion sauces if the egg is raw or undercooked. We will cover this in more detail in the Hollandaise lesson. In the meantime, here is a drill-down that goes into a bit more detail about Egg Safety. Cheers!
Jacques Pepin's Complete Techniques has an excellent recipe for this, and the other French mother sauces and should be a good substitute while you're waiting for the lesson from Rouxbe. http://www.amazon.com/Jacques-Pepins-Complete-Techniques-P%C3%A9pin/dp/1579122205/
I made some eggs benedict this weekend for my wife and the recipe in this book was wonderful.
I tried to make eggs benedict and everything went great, however I did not like the taste. So I went to a restaurant and had to make me one. It tasted just like mine. So it must be the lemon juice that makes it taste this way. Is there any thing else a person can use to replace the lemon juice?.
Good question. Nowadays lemon juice is the most common; however a reduced vinegar can be used instead (like when making a bearnaise sauce). Some people even make it with a wine reduction.
Will be sure to go into more detail about this when we do the lesson on hollandaise. Cheers!