As a matter of fact, anybody who thinks that without eggs he can make either mayonnaise or a hollandaise sauce has another think coming.
There are several methods for preparing a hollandaise sauce.
It was here he discovered his passion for cooking and perfection in a hollandaise sauce.
They are typically steamed or boiled before being eaten hot, with hollandaise sauce, butter and lemon or vinegar, or chilled, in salad or with mayonnaise.
It causes emulsified sauces, such as hollandaise, to break.
Hollandaise and barnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil.
As he is making hollandaise sauce to go with it, he puts tulips in it.
Success with freezing hollandaise has been reported, but it is not widely practiced.
