Hollandaise

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I've never been to culinary school but Alton Brown makes recipes easy for me to replicate. This turned out well. I'll make it again.

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This isn't exactly how I made hollandaise in culinary school but it comes out just fine. Thanks Alton for a great recipe :

lol Camc111...where did you go to school?...Hollandaise is indeed a mother sauce. It is the base for bearnaise, choron, foyot, grimrod, maltaise, and mousseline sauces. Just sayin'

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Camc111, u shouldn't say that..obviously, u haven't educated yourself. there are 5 mother sauces: espangole, tomato, hollandaise, veloutes, and bechamel. u are misinforming people who come across this recipe.

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Hollandaise isn't a mother sauce.

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Good recipe... first time I've used sugar. Hmmm...

By the way, I have a friend who uses words like "cloyingly", especially at dinner parties and other group settings. I'm not being mean-spirited to anyone who uses this term here, so let's not get our knickers in a twist. But I hafta tell ya, we all snort and chuckle and gurgle and cackle, and every so often chortle pretty much any time this man opens his mouth to speak.

Jusssst thought I'd pass that along.

Oh...and... NO: shallots are not used in Hollandaise. That would be Bernaise, as Nelson pointed out.

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Shallot acid reduction? This isn't Bernaise, its Hollandaise. A simple butter and egg emulsion seasoned with lemon. This recipe is correct, and only one of a number of different ways to achieve the final product.

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Without a shallot-acid reduction, it's not Hollandaise. It would be unbalanced and cloyingly rich, lacking in depth. There's no excuse messing around with a mother sauce. Alton should be ashamed. He leads with a message of doing it right and then this?

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I used this recipe for Mother's Day, I admit that I was half asleep as well. While eating our eggs Benedict I felt that the sauce was quite heavy. I happened to have Mark Bittman's book lying open and used his recipe for Wienerschnitzel that night. He uses 3 yolks and 6 Tbsps butter. I found that recipe not as cloying and delightfully well balanced.

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Combined this, Alton's suggestion re cooking poached eggs in advance for a crowd (check it out - worked perfectly!!, with Emeril's recipe for eggs benedict made with beef filets, and ran with it to the great pleasure of my family! Grilled filets to barely med rare in advance and held covered with foil in a low oven, made gorgeous crabcakes also in advance, and served "build your own" bene's with lightly grilled/toasted ciabatta bread, sliced tomatoes, lightly sauteed spinach and fresh avocado - all topped with perfect eggs and this beautifully simple hollandaise, also made in advance and held in a thermos, then whisked over heat for about a minute to re-combine and thicken slightly. Bit of work, and wonderfully decadent, but made for a very special meal enjoyed by mothers and children alike!

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One "teapsoon" water?