Jeremy Round

Electric Hollandaise

Preparation info
  • makes about ¾ pint to serve

    6

    generously
    • Difficulty

      Easy

Appears in
top 1000The Independent Cook: Strategies for Seasonal Cooking
The Independent Cook

By Jeremy Round

Published 1988

  • About

Just as good oil is essential to fine flavoured mayonnaise, the delicate quality of hollandaise or béarnaise depends on the butter used. Only best unsalted will do. Use Anchor and you end up with Anchor glop.

Even perfectionist Julia Child admits, in Mastering the Art of French Cooking, that hollandaise made in a

Ingredients

Method