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	<title>Michael Ruhlman &#187; Emulsified butter sauce</title>
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		<title>Classic Hollandaise Sauce</title>
		<link>http://ruhlman.com/2010/06/classic-hollandaise-sauce/</link>
		<comments>http://ruhlman.com/2010/06/classic-hollandaise-sauce/#comments</comments>
		<pubDate>Mon, 14 Jun 2010 14:15:16 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Emulsified butter sauce]]></category>
		<category><![CDATA[Hollandaise sauce]]></category>

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		<description><![CDATA[Making a traditional Hollandaise, yolks in a vinegar reduction (all photos by Donna). [Please note additional thoughts following comments here and on Twitter] Elise emailed a couple weeks ago to ask if I'd posted on Hollandaise.  She'd posted the blender version, first popularized by Craig Claiborne in the 1970s in The New York Times, and [...]]]></description>
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