Hollandaise sauce – don’t be intimidated
I’ve heard several people comment on how scary it is to contemplate making Hollandaise sauce, but really it’s not a big deal. I got my recipe from Betty Crocker. Betty has a lot of basic recipes so if you want to make something you haven’t made before, check with Betty. Anyway, the secret to easy Hollandaise is low temperature. Use a small saucepan that has high sides so you can whisk without it flying all over the kitchen. And don’t stop whisking! You have to keep the mixture from separating, so whisk constantly. I put Hollandaise on anything…fish, chicken, steak, Continue Reading →