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Hollandaise and Bearnaise Sauces
Reviews

From: Fatz
Category: Other stuff
Date: 13 January 2004

Review

Magical fusions of eggs and butter with a touch of vinaigre producing golden elixirs which I find particularly delicious with bleeding meats, though that can be de trop for less sanguine souls.

The miracle is in its double boiled making, anything can go wrong at any time, and then all's split, and long faces will tell you you should have done it their way. Each man must choose his own bearnaise path. The sauce's beautiful uncertainty is part of the alchemical wonder of the finished liquid. You can imagine the pharoahs and their wives bathing in the silky lotion poured into great pewter tubs.

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