What is clarified butter?
Where does the milk and water go after melting?
Do you add the butter while still on the stove?
What is the term for combining the yolks and the fat?
What three things can happen if you add your butter too fast?
What makes hollandaise light and fluffy?
Why is water added?
What two things does the salt do?
Why should you use a rubber spatula?
You will need to set up both the “on stove” and “off stove” tools for hollandaise.