Hollandaise Sauce Quotes

It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.

My favorite breakfast probably in the whole wide world, real treaty favorite breakfast, is eggs benedict.

Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs.

We have fried things in cubes, historically. We tried bars of Hollandaise, we tried different shapes, but it ultimately seemed like the cube was the right shape.

I'm a bit snobbish about breakfast: eggs benedict, or eggs royale, or something like that. Or just some really amazing, proper brown toast with smoked salmon, lemon, and black pepper. That's a great start to the day.

There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.

I saw the young man over there with eggs Benedict, with hollandaise sauce. And I was going to suggest to you that you serve your eggs with hollandaise sauce in hubcaps. Because there's no plates like chrome for the hollandaise.