Flour in a Hollandaise? Pardon my French, but
jamais!
Escoffier and Carême would both spin in their
bain marie. May I offer still another
recipe for Hollandaise that's a bit more authentic and which doesn't have that cooked flour taste? It seems that many people on
E2 have their favorite way of making the Sauce and here is mine.
In the top of a
double boiler ( =
bain marie, by the way)
whisk together egg yolks and lemon juice. Place pot into the bottom part of the double boiler, which is over low
heat with the water barely moving. Cook until yolk mixture bubbles at edges and thickens slightly. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Whisk into the
mixture the hot water (from the bottom of the double boiler is easiest) Stir in seasonings. Remove from heat.
If anywhere along the way the mixture curdles (separates), beat in the smallest amount of
milk to bring the mixture together again. If the procedure seems too
daunting, here's a false Hollandaise. Into a goodly amount of
sour cream beat in a couple or three eggs. Heat the mixture in that double boiler and season to taste!
As Julia would say,
bon apetite.