Attention Please.

further proof that you are indeed a woman

blasphemy\r \r I hope you die in a fire

Men cook bitch. Now get back in the kitchen and make me a sandwhich.

thats not considered cooking martha

See you ARE Christopher Lowell in a skirt!

There is heat involved, its fucking cooking.

I am just disappointed that you have a recipe. I can make a mean can of Raviolis however.

I've never tried the sherry in the sauce...Also, make sure you use SALTED butter when making this stuff as the unsalted shit just doesn't blend right with the yolks.

I don't have any idea, I did a internet search and that was the first recipe I came across. \r \r Much like rabb's chin.

tarragon vinegar effectivly makes it a bearnaise and not a hollandaise but eggs benedict are the shit

ok, the fact that someone knows the difference between bearnaise and hollandaise is scary, cause I didn't!

I enjoy cooking as much if not more so than the next guy (I'm sure Rabb remembers my blog about Tuna Casserole) but there's just something about the name...Hollandaise Sauce...maybe it just sounds gay because it's french.

Freedom sauce!!

1). Vinegar and sherry are unnecessary and yes, they do make it a Bearnaise. Great for steaks. Keep it away form my eggies.\r \r 2). Say no to Tabasco. Great stuff, but this is the wrong application. Between the vinegar, sherry, lemon juice, and tabasco, there is WAY too much acidity in here. Use a dash of cayenne pepper.\r \r 3). Careful with that lemon juice and the egg yolks. If you just dump it in like that, you'll curdle the yolkies. \r \r 4). Water? What the fuck....\r \r 5). There are WAY too many things wrong with this recipe and I don't feel like pointing them all out. Just throw this one out and get you base recipe from a pre-1983 copy of The Joy of Cooking. Embellish as you see fit.\r \r And fuck you to those who consider cooking to be less than manly. I worked as a professional cook and later a sous chef for many years before, throughout, and after college. The kitchen is the most roudy, crude, violent place you will ever work. Half of our staff were crackheads who would fuck $5 prostitutes in the drygoods room. There were stabbings, fights, and fires. THose of us who were not crackheads were ALWAYS stoned and ended every shift with a round of drink from the bar and 8 hours of continuous binge drinking afterwards. Crawl home, wake up at 2PM, go to work, repeat. Every freaking day, 6 days a week. \r \r You want a really good idea of what it is like to work in a kitchen? Read Anthony Bordain's Kitchen Confidential or his novel. Don't remember what it's called.\r \r And for those of you in the know, 86 the pan seared tuna.

I love Doc

Birth Control!!!

yeah coc that was great i am a sous chef and i love the kitchen like pirates we are

i mean doc sorry i dont type so hot

It's OK blackblade, you were right the first time

That's cool. Probably more accurate that way anyway.

Marshmallow Mateys are the best value cereal ever.

doc...you mean screwed $2.18 whores in the dry goods storage.\r \r 86 tuna, check, and get your shit together and stop adding crocks of butter to everything. your foods so slippery they shit it out as soon as they put it in. now finish plating that shit so i can expedite it. and stop cursing so much cause this is an open kitchen! \r \r