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
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
JRF, Need some beets? :)