- Close. 20110925-172205-hollandaise.jpg. Taking another step on the trail of French mother sauces, I tried my hand at Hollandaise.
- Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs.
- Hollandaise sauce is a creamy staple that’s great for breakfast or brunch! This formula is simple and guaranteed to work. In a blender, it only takes 5 minutes.
- Hollandaise is an emulsion sauce: a sauce where two ingredients that don’t usually blend (water and fat) are suspended together.
- La Varenne’s seminal cookbook from 1651 was called The French Cook and in it, a sauce very similar to Hollandaise sauce is described.
- In the world of culinary arts, the Hollandaise sauce stands out as a true classic, especially when it comes to complementing fish and salmon dishes.
- Hollandaise sauce is most commonly used as the classic creamy, yellow, buttery topping used on top of eggs benedict at most breakfast diners.
- Hollandaise sauce made quick and easy in a blender with egg yolks, butter and lemon juice in minutes! For breakfast, brunch, lunch or dinner!
- You’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping.
- Hollandaise sauce, a hallmark of classic French cuisine, is a silky, buttery, tangy delight that has graced breakfast tables and elegant dinners for centuries.