Chapter 1. A Dependency Injection tasting menu
Menu
- Misconceptions about Dependency Injection
- Purpose of Dependency Injection
- Benefits of Dependency Injection
- When to apply Dependency Injection
You may have heard that making a sauce béarnaise is difficult. Even many people who cook regularly have never attempted to make one. This is a shame, because the sauce is delicious (it’s traditionally paired with steak, but it’s also an excellent accompaniment with white asparagus, poached eggs, and other dishes). Some resort to substitutes like readymade sauces or instant mixes, but these aren’t nearly as satisfying as the real thing.
Definition
A sauce béarnaise is an emulsified sauce made from egg yolk and butter that’s flavored with tarragon, chervil, shallots, and vinegar. It contains no water.
The biggest challenge to making a sauce béarnaise is that preparation can fail—the sauce may curdle or separate, and if that happens, you can’t resurrect it. It takes about 45 minutes to prepare, so a failed attempt means that you’ll have no time for a second try.
On the other hand, any chef can prepare a sauce béarnaise. It’s part of their training and, as they will tell you, it’s not difficult. You don’t have to be a professional cook to make it. Anyone learning to make it will fail at least once, but once you get the hang of it, you’ll succeed every time.