[JRandomFreeper]

You are right. I was thinking of hollandaise, which isn't quite so easy. I had to go back to my notes for the Sauces module. Sometimes now, I lose names. We weren't allowed to use a double boiler for that practical exersize ;)

And real bechamel has cream in it. and we were required to use white pepper and the color had to be white, as measured with a dollop on a sheet of white paper, chef was harsh. LOL!

It's amazing what notes do to help a memory.

Thanks for the correction. Maybe I can keep it.

/johnny

[BunnySlippers]

You may want to try Julia Child’s version of Hollandaise. She claims it is fool proof.

This is reprinted from “Mastering the Art of French Cooking, Volume 1”:

http://www.saveur.com/article/Recipes/Blender-Hollandaise

[V K Lee]

JRF, Need some beets? :)