October 2011
Intermediate to advanced
584 pages
18h 48m
English
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You may have noticed that I have a fascination with sauce béarnaise, or sauce hollandaise in general. One reason is that it tastes so good; another is that it’s a bit tricky to make. In addition to the challenge of production, sauce hollandaise presents an entirely different problem: it must be served immediately (or so I thought).
This used to be less than ideal when I was having guests. Instead of being able to casually greet my guests and make them feel welcome and relaxed, I was frantically whipping the sauce in the kitchen, leaving them to entertain ...
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