My mind wanders all the time. While I was beginning my list of new hot yuba sheets or sauce veils, I began thinking about the decadent richness of hollandaise sauce. We make our hollandaise sauce with brown butter, nothing fancy, just a means to add a deeper flavor to the sauce. Then, amidst my flavor daydream, it hit. What if we made brown butter hollandaise sauce consommé? The essence and decadence of one sauce in a light and versatile medium. And so we have. We combined brown butter, lemon juice, soy sauce, and hot sauce to make a base, which we are in the process of clarifying. Now I have to refine the list of ideas in which we could use this broth: from a sauce for slow-cooked sole to a base for risotto to a medium in which to cook potatoes or shellfish. Furthermore, I need to get back to the hot sheets.
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