- 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).
- 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.
- 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.
- Watch our step-by-step video to find out secret to making perfect Hollandaise sauce to serve over dishes like eggs Benedict.
- 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.
- Our recipe for Hollandaise Sauce looks to the classic method of whisking butter piece by piece into egg yolks, which have been gently cooked in a double boiler.
- 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.
- One of the five French mother sauces, hollandaise sauce is a perfect accompaniment to eggs Benedict, poached salmon, and steamed vegetables.
- Hollandaise sauce, a hallmark of classic French cuisine, is a silky, buttery, tangy delight that has graced breakfast tables and elegant dinners for centuries.
- 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.