- “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.
- Go for fancy in 10 minutes or less, with this easy homemade hollandaise sauce to top any dish, like eggs benedict, fish, or vegetables.
- La Varenne’s seminal cookbook from 1651 was called The French Cook and in it, a sauce very similar to Hollandaise sauce is described.
- 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.
- 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.
- The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!! Submitted by Stoddard Whitridge.
- Hollandaise is an emulsion sauce: a sauce where two ingredients that don’t usually blend (water and fat) are suspended together.
- 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).
- Rich, buttery, and so deliciously creamy, hollandaise sauce is often described as the ultimate breakfast or brunch sauce.
- This will give the pot a chance to cool for a few seconds and reduce the risk of overheating the sauce. Use the hollandaise sauce as quickly as possible.