20-15: Vary the Butter Sauces

20-15: Vary the Butter Sauces

Consider 20-15: Vary the Butter Sauces to be the advanced version of 20-13: Béarnaise and Hollandaise Sauces. There’s probably something that bridges the two better (whatever 20-14 is, but I don’t have that card in my collection), so 5-4: Eggs Benedict will have to do. This set of recipes is part of the Cooking School, the back section of Simply Delicious that provides instructions in basic techniques, ingredients, and recipes that any skilled cook should be familiar with.

Like I said in 20-13: Béarnaise and Hollandaise Sauces, Hollandaise and its variations comprise one  of the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve always appreciated a well-made butter sauce, and these variations are intriguing–I’d be interested in eventually trying each one out.

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20-13: Béarnaise and Hollandaise Sauces

20-13: Béarnaise and Hollandaise Sauces

It took over 3 years and almost 300 entries, but I’ve finally cracked the final untouched category of Simply Delicious–the very last one, Group 20: Basic Recipes. These are part of the Cooking School segment in the back of the book, teaching you basic techniques, ingredients, and recipes that you’ll need to be an experienced cook. This recipe, 20-13: Béarnaise and Hollandaise Sauces covers the basics of butter sauces, which you can expand upon with 20-15: Vary the Butter Sauces.

Hollandaise is one of the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve been cooking for a long time and I’m still working on mastering this one.

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