The menu for last night was:
Poached Salmon
New Potatoes
Asparagus
All served with a Hollandaise Sauce.
We used Martha Stewart’s recipe for Hollandaise - It was great.
Bruno and I seem to have great luck with saucees. The Merlot reduction for the Beef Tenderloin was incredible, and this was just as good.
You’ve got to be careful with Hollandaise, you’ve got to keep whisking it constantly, even when you leave it resting.
A double boiler is also essential. You can leave the sauce alone for a while, as you work on other things. Do this only if the water in the doulble boiler is warm, and you leave the sauce on top of the warm water.
Anyway, hats off to Bruno, we made a great meal last night.
