Recent content by DigitalCubano

Sorry, I wasn't clear: I was adding the butter after making the sabayon to make the hollandaise sauce. Anyhow, problem solved: stainless steel bowl over a pot of simmering water (poor man's double boiler) works like a charm! :-) I got it to a nice ribbon and added the clarified butter. Yum! It...

Hey everyone, I arrived at your site via google, snooped around a little bit and decided to stick around! :chef: It looks like a great resource and I hope to learn a lot. I like to cook, my wife likes to eat. The cat also seems to enjoy my cooking. Anyhow, I'm looking to learn about all of the...

Question: Does anybody's Sabayon look that rich and creamy before adding ANY butter? I've used that exact technique (stainless steel bowl over direct heat) but the sauce never thickens up anywhere near like photo #3 until I start to whisk in the clarified butter. I usually just look for the...