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tag: hollandaise

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How to Make (and Fix) Emulsion Sauces

How to Make (and Fix) Emulsion Sauces

FC_Editors, editor | October 27th, 20112 comments

Learn the chemistry behind these notoriously tricky sauces, plus the secrets to getting them right and fixing them if they (gasp) break.

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Too Hot for Hollandaise

Too Hot for Hollandaise

TheFoodGeek, contributor | September 24th, 20091 comment

How temperature, ingredients, and technique interact in distinguishing a hollandaise from a mess of scrambled eggs, butter, and lemon.

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showing 1 - 2 of 2 posts