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Hubert Keller: Secrets of a Chef

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Hats off to Hollandaise

Considered one of the most important "mother" sauces in French Cuisine and a must-know for chefs, hollandaise is a prized addition to many dishes. Chef Keller presents an easy-to-follow method for making the sauce along with a delightful twist on eggs benedict. Next he demonstrates a famous variation of hollandaise, the Bernaise Sauce. Basic Hollandaise Sauce; Smoked Salmon Eggs Benedict; Rib Eye Steak with Bernaise Sauce.

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