Sauces are what turn ordinary meals into spectacular ones. That’s a big job for a sauce but there is nothing ordinary about sauces.
Intending to make eggs Benedict, I followed a traditional recipe for the hollandaise sauce. After creating a mountain of dirty pots, I ended up with a curdled mess and a lot of frustration.
Stashed in an envelope in my mother’s collection of recipes I found a note from my tante (aunt) Raymond that suggested adding a little flour to the mixture. She had discovered that it helped the sauce come together and thicken. Clearly I wasn’t the only one who struggled with this sauce.
As I was researching le Kitchen Cookbook, I realized that the immersion blender changed all this. You can make a perfect hollandaise sauce in less than five minutes and it’s easy!
Sunday morning Eggs Benedict are back on my menu.THE PERFECT AND EASY HOLLANDAISE SAUCE
If you are not using the sauce right away, you can keep it warm for about one hour in a thermos.
Important—hollandaise sauce cannot be reheated.
Because sauces are what turn ordinary meals into spectacular ones, I’ve included an entire section on sauces in the upcoming book (le Kitchen Cookbook).
Sign up here if you want early access to the book.
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