- Things to Know Before Making Hollandaise. Hollandaise sauce only requires three essential ingredients — egg yolks, butter and an acid of some sort.
- You’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping.
- 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.
- 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.
- 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.
- You can make hollandaise sauce about one day ahead if you’d like. Hollandaise sauce is made with raw egg yolk, so you won’t want to keep it any longer than that.
- Basic Hollandaise Sauce. By Barbara Poses Kafka. August 20, 2004. ... The grand-daddy of these sauces is Hollandaise. Here is the classic.
- The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!! Submitted by Stoddard Whitridge.
- 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.
- 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).