Cooking the Books: Hollandaise Sauce

La Cuisine – the latest edition

It was Sunday night, and we were chilling on the sofa, watching an episode of French “Top Chef”. The skill is on another level, and shoves Masterchef onto the sidelines. In the episode we were watching, the contestants are given caviar, and need to create a dish around it. One makes a shot of egg yolk, cheese foam and caviar. I was inspired, and even though it was 11pm, I felt the need to get up and make it. We hadn’t eaten dinner yet, so why not? Continue reading