Quote:
Originally Posted by Culverin
What did the Chef mean when he said you could use a little more gastrique in your hollandaise?
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Gastrique is a steeped liquid used to infuse flavour into a hollaindaise. Its usually shallots and herbs. He was probably making a refrence to the ratio used in the hollaindaise (Usually its 1T of gastrique and 1T of Egg yolk) and if off, can result in weak flavour or a heavy texture.