Hollandaise is one of the trickiest sauces to make, according to Lisa Christhilf, the culinary arts instructor at Western School of Technology and Environmental Science in Catonsville.
Several things can wrong, she said, in explaining techniques to 16 sophomores concentrating on soups, stocks and sauces in a recent classroom exercise.
The sauce needs to be prepared at just the right temperature, and just the right consistency — able to cover the back of a spoon and when you run a finger through it, it doesn't come back together — a French term called nappe, to coat.
The flavor profile must have hints of egg, butter and lemon, but not too much of any. She...