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Xmd5a an hour ago

> The original sauce is very cumbersome to make and almost no one makes it fresh.

No it's not.

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BonerWiener an hour ago | parent [-]

Nothing kills a discussion like when someone just saying "I disagree" with zero explanation. They're not really contributing just cluttering up the comments. At least give a reason why.

	▲	devilbunny 7 minutes ago \| parent \| next [-]
		(Not the person you're replying to.) The original sauce is, in fact, a pain to make. However, it's not the 17th century any more. You can, with an immersion blender (which is not a particularly obscure piece of kitchen hardware), make it very easily. There's a bit of a knack, but only a bit of one, and if the sauce breaks you can just restart the emulsion with a new egg. https://www.seriouseats.com/foolproof-2-minute-hollandaise-r... The same basic technique can be used for mayonnaise and is even harder to screw up.
	▲	Xmd5a 13 minutes ago \| parent \| prev [-]
		Cant / currently cooking creme diplomate.