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Pan Seared Cod with Tomato Hollandaise
Hollandaise is an emulsified sauce wherein the egg yolks serve as both the emulsifier and the thickening agent. The more you cook the egg yolks, the thicker the sauce. Be careful though. The longer you fuss with it, the more chances you end up breaking the sauce and ending up with scrambled eggs. Once you know the principle behind hollandaise, trust me, doing it the old-school way is not that scary. Of course, you can use the immersion blender but it’s nice to feel like Alton Brown occasionally.