Hollandaise Quotes

Marriage? It's like asparagus eaten with vinaigrette or hollandaise, a matter of taste but of no importance. ~ Francoise Sagan

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable. ~ Tracy Pollan

Sometimes life is a feast with eggs Benedict & hollandaise sauce, waffles & strawberries, sausage links & hashed brown potatoes. And sometimes life is scrambled eggs. In the end, your stomach gets full all the same. And years from now, you may not remember exactly what you ate. ~ Lisa Schroeder

Anything good on the trucks?"
"Some beautiful lake salmon, fresh asparagus, and new potatoes."
"New enough their skin is peeling?"
"Yes."
"I know what we're going to do today!" Lou felt the excitement surge. This was why she loved cooking: getting amazing fresh ingredients and making something extraordinary. Luella's traditional French menu didn't leave much room for creativity, so the daily special had become Lou's canvas, where she was limited only by her imagination and whims.
"We'll keep it a simple spring dinner. Roast the potatoes in butter, salt, and pepper. Maybe some thyme or tarragon, too. We'll top the salmon fillets with hollandaise and roast the asparagus. ~ Amy E. Reichert

It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me. ~ Eric Ripert

Barbara and I had arrived early, so I got to admire everyone's entrance. We were seated at tables around a dance floor that had been set up on the lawn behind the house. Barbara and I shared a table with Deborah Kerr and her husband. Deborah, a lovely English redhead, had been brought to Hollywood to play opposite Clark Gable in The Hucksters. Louis B. Mayer needed a cool, refined beauty to replace the enormously popular redhead, Greer Garson, who had married a wealthy oil magnate and retired from the screen in the mid-fifties. Deborah, like her predecessor, had an ultra-ladylike air about her that was misleading. In fact, she was quick, sharp, and very funny. She and Barbara got along like old school chums. Jimmy Stewart was also there with his wife. It was the first time I'd seen him since we'd worked for Hitchcock. It was a treat talking to him, and I felt closer to him than I ever did on the set of Rope. He was so genuinely happy for my success in Strangers on a Train that I was quite moved. Clark Gable arrived late, and it was a star entrance to remember. He stopped for a moment at the top of the steps that led down to the garden. He was alone, tanned, and wearing a white suit. He radiated charisma. He really was the King. The party was elegant. Hot Polynesian hors d'oeuvres were passed around during drinks. Dinner was very French, with consommé madrilène as a first course followed by cold poached salmon and asparagus hollandaise. During dessert, a lemon soufflé, and cof ~ Farley Granger

There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it. ~ Wylie Dufresne

Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs. ~ Wylie Dufresne

And what else could we have come here for, except to sense these tiny victories? Not the big victories that crush and kill the victor. Not the wars and civil ructions, but the saving grace of a Hollandaise sauce that has escaped all the possibilities of culinary disaster and is being spread like a yellow prayer on a plump cod steak - victoriously. ~ Sebastian Barry

I can fry hollandaise, I can fry ketchup, I can fry mustard. ~ Wylie Dufresne

We have fried things in cubes, historically. We tried bars of Hollandaise, we tried different shapes, but it ultimately seemed like the cube was the right shape. ~ Wylie Dufresne

I believe it's a cook's moral obligation to add more butter given the chance. ~ Michael Ruhlman

The egg-man looks over my shoulder. "Those wings aren't the only proof of your heritage. You're a traitor, sending us all up river so you could save your petty mortal half. You're nothing short of a - "
"Benedict," I interrupt between clenched teeth.
Hubert's eyes narrow - curious and hate-filled.
"Eggs Benedict." I point to a picture on the menu. "Poached eggs. Canadian bacon. Hollandaise sauce and an English muffin. And I'd like a side of fruit." ~ A.G. Howard

While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards. ~ Anthony Bourdain

EGGS BENEDICT
It is made up of a poached egg, cheese, bacon and other ingredients on top of a muffin and seasoned with tangy hollandaise. It is one of the more traditional breakfast dishes served in North America.
However, Eggs Benedict alone can hardly be called an original dish.
Where's the surprise?
Still, faced with such beauty...
... I can't help but want to take a bite.
AAAH!
A perfectly poached egg so soft it melts on the tongue. The refined tang of high-quality hollandaise sauce. Crispy, salty bacon and a sweet, soft muffin! All of these together wrap the tongue in an exquisite harmony of deliciousness!
Wait, no. That isn't all.
There is a greater depth to the flavor than that. But from what?
Hm? What is that golden powder I see?
AH!
Karasumi!
You've sprinkled karasumi on the muffin! *Karasumi: Dried mullet roe. It is considered a delicacy in Japan*
I see! Karasumi is made of roe, which are fish eggs! It was the salty delicacy of the karasumi mixed with the richness of the egg yolk...
... that created such a deep and robust flavor! ~ Yuto Tsukuda

Ah! This isn't raw egg at all! The egg white is actually a thinned seawater gelée (jelly)...
... and the yolk is salmon roe firmed in a gelatin!
The salmon roe pop crisply, filling the mouth with a rich saltiness...
... that is wrapped up in the mild smoothness of the gelée!"
"Oh! This looks like it's just a hard-boiled egg...
but the egg white is really a white asparagus mousse! And the yolk is hollandaise sauce made from real egg yolks!
The heavy richness of the hollandaise is perfectly balanced with the mild bitterness of the asparagus for an exquisite flavor!"
"Then what is this? It looks like an egg in its shell...."
"Oh, this?"
"She punctured it!"
"It's a milkshake. You drink it through the straw, like this. Once I removed the inside of the egg, I filled it with a milkshake made with milk, eggs and caramel."
"Mm!It's delicious! Its mellow sweetness and clean aftertaste bring to mind the freshness of an early morning!"
"And that is everything! All together, I call it...
..."The Three-Faces of-an-Egg Breakfast.""
What an utterly surprising dish! Each piece has an exquisite taste completely unlike what you would expect!
On this one plate...
... are miniature representations of...
... the flavors of the ocean, the forest and the earth ~ Yuto Tsukuda

I saw the young man over there with eggs Benedict, with hollandaise sauce. And I was going to suggest to you that you serve your eggs with hollandaise sauce in hubcaps. Because there's no plates like chrome for the hollandaise. ~ Mitt Romney

When Jasmine woke that morning she'd been dreaming of breakfast. Not cornflakes or melba toast, skim milk and a sorry slice of apple. No, Jasmine was elbow deep in creamy oatmeal slathered with brown sugar and hot cream. Next, a plate of eggs Sardou: poached eggs nestled sweetly in the baby-smooth bottoms of artichokes and napped with a blushing spiced hollandaise sauce. Jasmine stared up at the ceiling, her mouth a swamp of saliva as she mentally mopped the rest of the hollandaise sauce with a crust of crusty French bread before taking a sip of nutty chicory coffee and reaching for a freshly fried beignet so covered with powdered sugar it made her sneeze. ~ Nina Killham