- You’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping.
- “When the Hollandaise sauce looks or appears to be very thick when you’re adding the butter to the yolks, just adjust the consistency with a little warm water.
- Hollandaise is an emulsion sauce: a sauce where two ingredients that don’t usually blend (water and fat) are suspended together.
- Hollandaise Sauce is one of the classic sauces, and a mainstay in French cuisine. It’s a staple on eggs benedict, and goes great with a variety of veggies and...
- Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions.
- Go for fancy in 10 minutes or less, with this easy homemade hollandaise sauce to top any dish, like eggs benedict, fish, or vegetables.
- 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.
- La Varenne’s seminal cookbook from 1651 was called The French Cook and in it, a sauce very similar to Hollandaise sauce is described.
- 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.
- Things to Know Before Making Hollandaise. Hollandaise sauce only requires three essential ingredients — egg yolks, butter and an acid of some sort.