On Mon, 03 May 2010 01:49:25 GMT, notbob > wrote:

>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
thanks for the tip - Mike