- 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...
- Things to Know Before Making Hollandaise. Hollandaise sauce only requires three essential ingredients — egg yolks, butter and an acid of some sort.
- This hollandaise sauce recipe is an easy, creamy classic sauce made à la minute for spooning over poached eggs benedict, grilled salmon, or veggies.
- 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.
- Hollandaise sauce made quick and easy in a blender with egg yolks, butter and lemon juice in minutes! For breakfast, brunch, lunch or dinner!
- “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.
- The following is our plant-based take on hollandaise sauce made without the eggs or (dairy) butter, but with similar flavor, texture, and uses!
- 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.
- La Varenne’s seminal cookbook from 1651 was called The French Cook and in it, a sauce very similar to Hollandaise sauce is described.
- Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs.