Sauce Hollandaise (breaking down the basics)
Sauce Hollandaise is one of 5 Mother/Leading sauces in French culinary world. The base of the Hollandaise sauce is butter, specifically clarified butter, and the thickening agent is an egg yolk. In case of this sauce, however, egg does not act as a thickening agent due to a process of coagulation. In fact, we need […]
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