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Topic: Hollandaisse sauce.  (Read 1639 times)

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Re: Hollandaisse sauce.
« Reply #15 on: July 24, 2006, 04:16:41 PM »
does the cornstarch stop the seperating?
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Re: Hollandaisse sauce.
« Reply #16 on: July 24, 2006, 07:38:19 PM »
No, that just lets it accept more lemon, and makes the sauce thicker.  The 'cold hit' makes it come together, if it's separated.






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Re: Hollandaisse sauce.
« Reply #17 on: July 25, 2006, 01:04:23 PM »
my recipe with the yogurt doesn't separate. And you can use it next day even. 
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Re: Hollandaisse sauce.
« Reply #18 on: July 25, 2006, 01:27:53 PM »
Wow, this is so cool. So many great ideas.....thanks everyone!!
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Re: Hollandaisse sauce.
« Reply #19 on: July 26, 2006, 03:37:40 PM »
Here's a more classic Hollandaise preperation if you'd like to try.  I've made it without much issue (used a stainless steel mixing bowl over a pot of simmering water as my "double boiler")

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27524,00.html
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