Happy Hollandaise

Learn the rules, then break them

Lately I’ve been playing around with variations on some classic French techniques, finding ways to include fermented products (for freaking the flavor, naturally) without diminishing the decadence for which these concoctions are rightly prized. Purists may scoff, but this is a rich vein and I intend to mine it for all it’s worth—which is a lot. The holl…