- A hearty dollop of Hollandaise sauce topped my eggs, Benedict. The thick sauce added richness without overpowering the eggs and English muffins.
- It’s also important that the water not be boiling as the yolks will heat too quickly and you will have scrambled eggs which does not make a good hollandaise sauce.
- One of the five French mother sauces, hollandaise sauce is a perfect accompaniment to eggs Benedict, poached salmon, and steamed vegetables.
- The velvety, buttery delight that is Hollandaise sauce has graced countless breakfasts and brunches, transforming ordinary dishes into culinary masterpieces.
- 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.
- Basic Hollandaise Sauce. By Barbara Poses Kafka. August 20, 2004. ... The grand-daddy of these sauces is Hollandaise. Here is the classic.
- How to make a homemade traditional hollandaise sauce by Le Cordon Bleu Chefs. ... To kick off the series, here's how to create a hollandaise sauce.
- You can make hollandaise sauce about one day ahead if you’d like. Hollandaise sauce is made with raw egg yolk, so you won’t want to keep it any longer than that.
- Rich, buttery, and so deliciously creamy, hollandaise sauce is often described as the ultimate breakfast or brunch sauce.
- It’s a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and...