Quote:
Originally Posted by Culverin
So are we talking about like sauteed shallots, then using the oil from that? Or taking the shallots and steeping it in some water?
I've always just used butter, water, yolks and lemon juice, salt and cayenne.
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thats just a basic hollandaise.
i think they're talking about adding a reduction to the hollandaise, such as when you make a bearnaise.
so like white wine, white wine vinegar, shallots, tarragon, and i forgot what else. reduced to like a spoonful of liquid and added to the hollandaise