- Hollandaise sauce, a hallmark of classic French cuisine, is a silky, buttery, tangy delight that has graced breakfast tables and elegant dinners for centuries.
- Basic Hollandaise Sauce. By Barbara Poses Kafka. August 20, 2004. ... The grand-daddy of these sauces is Hollandaise. Here is the classic.
- Not just for eggs Benedict, hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus.
- One of the five French mother sauces, hollandaise sauce is a perfect accompaniment to eggs Benedict, poached salmon, and steamed vegetables.
- Things to Know Before Making Hollandaise. Hollandaise sauce only requires three essential ingredients — egg yolks, butter and an acid of some sort.
- This hollandaise sauce is a regular at our table because it is easy to make and full of healthy proteins and fats, and our kids’ favorite sauce for its buttery flavor.
- Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.
- Take a quick peek at the video below featuring four mouthwatering recipes, and then keep reading for the full five ways to use Hollandaise sauce.
- Aside from it’s most common use as a sauce for Eggs Benedict, hollandaise is also excellent on vegetables such as asparagus, broccoli, or carrots.
- If you don’t see this change, the hollandaise sauce will not correctly thicken. The butter is warmed to about 140 to 145ºF (60 to 63ºC).