I made Bechamel sauce tonight to put on some toasted butternut squash ravioli. It was a huge hit, and my first experience with really trying to make a mother sauce really well.
What are your experiences with the five mother sauces?
I learned to make them as a child watching my Grandmother cook out of Careme's books. Made skills easy at culinary school.
>What are your experiences with the five mother sauces?
none
Hollandaise is a bitch.
That about sums it up
>>7209974
You can make excellent hollindase with the microwave. People cannot taste the difference. You get more consistent results with the texture doing it like this, rather than stove top.
Just mix all ingredients except the melted butter, slowly whisk it in, then microwave for 20-25 secs (if you're using 2 yolks).
