SC - Help-Oysters getting OT

[Charles McCathieNevile]

> (Margali says lots of enthusiastic and true things about Hollandaise
> in
> response)
>
> But you didn't tell us whether it is period or where it is from.
>
> David/Cariadoc
> http://www.best.com/~ddfr/
>

Eh?
Dont rightly know, most french cooking is actually modified transplanted
italian, Catherine Di Medici brought her own chefs with her when she
moved in, most of what we consider the fancy french dishes started then.
My guess would be after period, say 1700s, any number of private chefs
could have invented it. all it is is basically egg yolk, butter and
originally an herbed vinegar. Most sauces in french haute cuisine derive
from a basic white sauce, a basic brown sauce[gravy] and a
fruit/wine/herb sauce. dessert sauces are typically a fruit based sauce
or a thin custard. there are of course exceptions to every rule, but if
you learn the basics you can almost never go wrong.
I have to admit, due to time  constraints of working, i use what are
called box bashes or combinations of commercially available products
that meet my standards[any given weekend i usually will pick up some
readymade product to taste test] for example if you take 1 jar of 5
brothers alfredo sauce, dope it with white pepper and a personally
proprietary herb/spice blend and add 1 wedge of brie[insides, not rind]
heat through and pour over chunks of potatos and turnips, garnish with
fresh chives you can get my champion to eat turnips. he hates turnips.
he loves brie. i love turnips and brie-not an insurmountable problem,
giggle.
margali

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