Hollandaise

Last night I made my first hollandaise. I was rather excited about it myself and it actually turned out quite lovely. So I don't really know what all the fuss is about when it comes to making hollandaise, its not that hard to screw up. Plus, if you do screw up you can pretty easily remedy it. All you need is some elbow grease.

I have been reading The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen which isn't the best book in the world, but its mildly interesting. Last night I was reading the chapter on sauces so I used some ideas from that chapter in my dinner. Sort of. The book is pretty elementary stuff that you'd learn from watching a couple of episodes of Good Eats. It is rather unsophisticated, basic knowledge and there is virtually no mention of technique or advanced skills.

Anyway. I made some hollandaise with a big handful of thyme mixed in to top my roasted asparagus (Note the glistening stalks). It looks a little runny here but it thickened up after I took the picture. In addition, I made some chicken breasts topped with a mushroom vermouth gravy that was wonderfully thick and creamy.