October 23, 2011
What better way to learn how to make hollandaise sauce than to from the Culinary Institute of America, the country's leading culinary school. Hollandaise is one of five mother sauces or fundamental sauces in cookery. It is an emulsion (combining fat molecules with water molecules) of butter and eggs. Hollaindaise is wonderful served over poached eggs like in classic eggs benedict or used as a dipping sauce for simply steamed veggies.
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