Quantcast
  

Monday, December 22, 2014         

BY REQUEST


TO ACCESS SUBSCRIBER CONTENT:
Current Print Subscribers
ACTIVATE account
- OR -
LOGIN or SUBSCRIBE
for full digital access

Yogurt helps cut the fat in a lighter hollandaise

By Betty Shimabukuro

POSTED: 01:30 a.m. HST, May 21, 2014

~~<p>Hollandaise is one of the five French &quot;mother&quot; sauces upon which the cuisine is built (the others, if you're counting, are bechamel, veloute, tomato and Espanole, or brown sauce).</p>
<p>It also may be the sauce for which the phrase &quot;moderation in all things&quot; was coined. Or if it's not, it should be. Hollandaise is pretty much straight egg yolks and butter, with some lemon juice. In other words, a heavy dose of cholesterol and fat, with some acidity to ease the richness.</p>
~~

Hollandaise is one of the five French "mother" sauces upon which the cuisine is built (the others, if you're counting, are bechamel, veloute, tomato and Espanole, or brown sauce).

It also may be the sauce for which the phrase "moderation in all things" was coined. Or if it's not, it should be. Hollandaise is pretty much straight egg yolks and butter, with some lemon juice. In other words, a heavy dose of cholesterol and fat, with some acidity to ease the richness. Login for more...



Login or sign up below for the complete story

Print Subscribers
ACTIVATION
Current print subscribers, activate your premium content account for unlimited online access & commenting
New Subscribers
Find subscription offers in your area and choose the package that suits your reading preferences.

14-DAY PASS
14 day premium online access and commenting ability on StarAdvertiser.com