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 day dream it hit. What if we made brown butter/ hollandaise sauce consomme. 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 fine through 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.