Posts by chefmikeski

If you don't think the production location of high quality butter is the inspiration for the naming of this sauce, I'm interested to hear your theory on why the names Isigny and Hollandaise were chosen for its titles over the past...

Kuan,   Give this a try...place two egg yolks in a clean, small saucepan. Add approx. 1 tsp lemon juice, 1 tsp cool water, a pinch of salt, white pepper, and cayenne. Whisk to combine. Next, add 4 ounces of cold, cubed butter...

We teach our students to use clarified butter for roux...eliminating the possibility of burning the milk solids in a darker roux.

Isn't "splitting hairs" part of what is so enjoyable and educational about participating in these discussions? Dave, does your French language version of Le Guide by any chance include a recipe number with the Sauce Hollandaise entry?...

Interesting...apparently this debate comes down to the particular version/translation of the Le Guide from which one is reading. Although, it can be agreed upon that there is no mention of clarified butter in either translation. Does...

Dave,   Le Guide Culinaire is the same book as The Complete Guide to the Art of Modern Cookery, is it not? I have a couple of them as well. The recipe transcribed by Petalsandcoco does not seem to be truly...

Dave,   Page 21, recipe number 119 in Escoffier's The Complete Guide to the Art of Modern Cookery...as I quoted before: "whisk continuously over gentle heat whilst gradually adding soft or melted butter"...so on and so forth....

Dave,   Are you looking at a copy of the book as you write this? In his Hollandaise recipe, Escoffier writes "softened or melted" butter...a.k.a. WHOLE butter. The subtle and very specific individual flavor...

Escoffier's recipe actually calls for leaving the yolks and vinegar reduction over a gentle heat while "gradually adding the softened or melted butter, ensuring the cohesion and emulsification of the sauce by the progressive cooking of...

Nowhere in Escoffier's Sauce Hollandaise recipe does he call for clarified butter...whole, softened or melted WHOLE butter are the only "classic" choices because the sauce was meant to be a showcase for the wonderful flavor of top...