- Hollandaise is an emulsion sauce: a sauce where two ingredients that don’t usually blend (water and fat) are suspended together.
- For this low-fat Hollandaise sauce you'll need: eggs, butter, applesauce, olive oil, dry mustard, cornstarch, Tabasco sauce on wooden surface.
- The real Dutch sauce (called sauce hollandaise in French cuisine) is probably the most versatile classic sauce of all.
- My Easy Hollandaise Sauce recipe is so simple to make, and only 4 ingredients! It's rich and mild, with a silky texture and buttery flavor.
- You’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping.
- Like it’s daughter sauce, Béarnaise, Hollandaise is an emulsion sauce, made by marrying two ingredients that are not the least bit inclined to wed.
- Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions.
- 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.
- A quick and simple version of the classic Hollandaise Sauce prepared with a blender. Same taste, same consistency, but faster, easier, and absolutely foolproof.
- 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.