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February 1, 2013

Putting Our Chef Recipes to the Test – Hollandaise!

It’s easy for our Corporate Chef Ryan Gauthier to say making Hollandaise Sauce is a simple task – but what about for those of us who don’t know our way around a kitchen?

We put Chef’s Hollandaise recipe & tips to the test by taking it out of a professional kitchen and into our Marketing Gal Tara’s kitchen.  The result? Watch and see!

What You Will Need:
1/2lb of unsalted clarified butter
4 egg yolks
1 tbsp vinegar
1/4 tsp Tabasco
1/4 tsp Worcestershire Sauce
Pinch of Salt
A dash of bravery

Steel mixing bowl
Pot of simmering water
Whisk

 

 

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Leave a Comment

  1. Stan Barnett says:

    yum. i ate this with broccoli last week. i’ve been making hollandaise this way for years, except i add a tablespoon of almost boiling water to the yolks while the blender is running before the melted butter. this thins it a bit, but it also stabilizes the yolks, and i like to think it cooks them enough. and, if you’re halving this, use 2 yolks.

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