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.
Hi! Just a quick note to say that I haven’t abandoned the site…I’m just taking a short break from making any new Simply Delicious recipes at the moment.
However, I am using this down time to work on fixing some of the earlier posts (anything from 2014 and 2015) that were migrated from my old Tumblr site and have some style/prose inconsistencies as compared to the more recent stuff. 🚧
Please don’t give up on me…I promise I’ll be back very soon with new stuff. For now, go check out some of the old stuff–I bet there’s one or two you haven’t seen. 😃
Here’s where I explain what this whole site is about. Settle in–there’s a bit of a story involved.
When I was a small child in the late 80s-early 90s just learning to cook, my mother gifted me with a set of subscription-based cookbooks called Simply Delicious. The set I currently have consisted of three “volumes” (although I’ve been told there are more cards/volumes out there–I don’t doubt it), and I believe I have a good amount of the cards that were produced. She (my mom) claims she gave up near the end. Thanks, mom.
Many of the cards have her notations on them, as well as mine. I come from a long line of cooks and restaurateurs, and we take our cookbooks seriously when we find good ones. They’re my go-to books for basic techniques, dinner parties, and just about any instance where you need easy, clear, traditional recipes. 📜