hollandaise

The hollandaise sauce image is disturbing in a way that's hard to describe, which somehow makes it worse.

To be fair, the texture is not exactly the same as traditional hollandaise.

But if making a hollandaise is not a skill I ever need in my life, it's not really a practical loss.

But creeping automation in the kitchen is definitely a possibility: sous-vide techniques can already make things like preparing a hollandaise considerably quicker and simpler, for example.

Or hey, just set the burner to high and rip out a hollandaise sauce.

Poached eggs on ham, covered in hollandaise, is not exactly an ascetic diet.

Gas cooking is obviously a more luxurious experience and anyone who says otherwise has not tried to make a hollandaise sauce on each.

I'm fascinated by the AI bros putting hollandaise sauce and making fires on the same level as creating production software.

One thing that comes to mind is hollandaise sauce and similar sauces.

Don't you make a hollandaise sauce with a double boiler type approach?

Because hollandaise sauce is an emulsion of egg yolk, butter, and lemon juice, so no milk directly unless we count butter.

I suggest that the forbidden breakfast is tantamount to an eggs benedict, but with the hollandaise sauce replaced by a roux.

Hey if they wanna pay me for real transparent food I'll cook them up some "Emperor's New Hollandaise"

Fast forward to 2025 and circles is absolutely the winning paradigm, except it’s called “group chat” where it is the vector for cat pictures, hollandaise bragging, and vacation snaps.

It feels like watching a biologist try to create a taxonomy based on "greenness" and "whether or not this creature tastes good when served with hollandaise sauce."

"no place like home for the holidays" -> "no plate like chrome for the hollandaise".

Hollandaise sauce is good for 24-48 hours, even refrigerated.