SCS 009 | Sauce Hollandaise

from Stella Culinary School · host Jacob Burton | StellaCulinary.com

We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

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This episode was published on June 10, 2017.

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