And while hollandaise derives its acidity from lemon juice, béarnaise uses white wine vinegar. It's also made in a similar fashion — by emulsifying egg yolk and room temperature butter with ...

Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.

The creamy, velvety textures of mayonnaise or hollandaise sauce are luscious because of the egg yolk, which holds the emulsion together by surrounding the fat particles and keeping them suspended in ...

At first glance, making hollandaise sauce can look tricky but it is completely achievable if you follow a few tips. Like mayonnaise, hollandaise is an emulsion and requires the drops of fat ...

and top it off with some of the hollandaise sauce. Garnish with more cayenne pepper if you'd like. Enjoy right away. You may wonder why you should add vinegar to the water when making poached eggs.

To make the hollandaise sauce, boil the vinegar, peppercorns, and tarragon, reduce by half, strain and reserve. Boil a large pot of water, then reduce to a simmer. Using a large balloon whisk ...

For the hollandaise, combine the satsuma juice, vinegar, ginger ... and Tabasco, and keep the sauce in a warm place near the stove. Remove the crab cakes from the oven and transfer to a large ...