Melt the butter: Use 8 tablespoons of butter for a thick hollandaise for dipping or dolloping; use up to 16 tablespoons to make a thinner, pourable sauce. Unwrap the butter, cut it into a few large ...

1 each – Egg yolk 1 oz – Lemon juice (fresh preferred) 6 oz – Warm melted unsalted butter To taste – Tabasco sauce To taste – Kosher salt Place the yolk, lemon juice and Tabasco into the blender.

There’s a lot of inspiring stuff flying off the presses lately, and we’re thrilled to make room on our bookshelves -- but not at the expense of that one old favorite. You know, the cookbook whose ...

Making hollandaise sauce the traditional way may be time-honored, but it takes a lot of effort and is easy to mess up. If you have an immersion blender at home, here’s how you can make perfectly ...

Ever the pragmatist, Julia Child knew American cooks needed both an understanding of classic recipes and tips for taking shortcuts. Which is why in her "Mastering the Art of French Cooking" she ...

Dress up fresh, wild Alaska cod — or salmon, halibut, scallops — with a classic side of asparagus and other spring vegetables. Simple and delicious, the kicker is a rich, velvety hollandaise. There’s ...

Some people are scared of hollandaise sauce. They shouldn’t be. How can anything this good be frightening? Hollandaise sauce is like liquid sunshine — it’s even the color of sunshine. It is impossibly ...

Ever the pragmatist, Julia Child knew American cooks needed both an understanding of classic recipes and tips for taking shortcuts. Which is why in her "Mastering the Art of French Cooking" she ...