So pretty much what I'm getting is the flavor and consistency would be different. You can do a lot more things flavor wise to whole butter before you add it in than clarified butter that would give more of a nuttier taste. And the consistency of a whole butter hollandaise would be a bit thicker and "fluffier" than a clarified butter hollandaise. But as long as you prepare it correctly, you can successfully make it with both. Am I missing anything?
7/11/10 at 7:24am