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The stuff you get a restaurants comes as a powder in a shiny silver bag 95% of the time (even in many nice restaurants). Make it a few times so you can compare it to yourself. I used to have to make quarts of real hollandaise at a place years ago, it's a real chore. It's harder to achieve a good consistency with small batches, which is what the home cook normally makes.
That is certainly what this home cook made. Still - it was something new and fancy to try. Also - the small batch wasn't too much of a chore - I mean sure, whisking and whisking and whisking... But nothing like a quart - just enough to serve over some poached eggs and country diced potatoes and spinach.which is what the home cook normally makes.