[london.food] Oooh, saucey...

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And now that I've got your attention...I've tried a couple of times now 
to make Bearnaise sauce.

Every time osmething has gone wrong with it though.

First time I had the eggs over water that was too hot and they scrambled 
themselves.

The time after that everything was looking good, but I was distracted 
for no more than 10 seconds and stopped whisking it all together, turned 
back and it had seperated.

I'm using a recipe from a Nigel Slater book.

Sound like I have it too hot? Not whisking enough? When can I stop 
whisking and put it in a bowl? What must I do to stop its structure 
decaying like a bunch of uranium?

   n

• [london.food] Oooh, saucey... Nigel Rantor 14:49 on 14 Oct 2005
  And now that I've got your attention...I've tried a couple of times now
  • Re: [london.food] Oooh, saucey... Rev Simon Rumble 15:05 on 14 Oct 2005
    I've just been reading the egg-based sauces part of On Food and Cooking.

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