Made Hollandaise sauce using sous vide. Sous vide is the perfect method for making Hollandaise. It allows perfect temperature for 100% food safety without cooking the eggs into scrambled eggs and not too cold that the sauce would break.
Got some nice flounder filet, on napa cabbage to go with the Hollandaise color. Homegrown Oyster mushroom for aroma, and black garlic sauce to counter the sauce’s acidity.
Plating was a mess, because everyone was dipping their bread into the sauce. Still, plated the dish on a chrome plate.
Chrome plate? Why? Because ------
There is no plate like chrome for the Hollandaise.
Happy Holidays to you all!
dcarch