On 2010-05-02, Michael Horowitz > wrote:
> Gonna try a hollandaise.
> recipies vary whether to use clarified of unclarified butter.
> pros/cons? - Mike

It makes no differnce.

The one trick I did learn from perfecting my Hollandaise is to start the
eggs yolks cooking, and thereby thickening, by themselves before you
add any melted butter. Trying to thicken the sauce while the yolks
and butter are already combined is more likely to result in the sauce
breaking.

nb