Preparation info

    • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

When the chef at La Pointe du Grouin told me that there was “rien de plus simple” (“nothing simpler!”) than making a hollandaise sauce, I had my doubts. I knew for a fact that there were simpler things to do than making a hollandaise—like not making one, for example. But I was up to the challenge and am happy to say I only curdled a few eggs in the process of making my first hollandaise. Separating the fat from the butter (a process called c