- Hollandaise sauce is creamy and delicious! Use it on top of some roasted vegetables or some eggs benedict and it makes the best breakfast!
- Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions.
- A quick and simple version of the classic Hollandaise Sauce prepared with a blender. Same taste, same consistency, but faster, easier, and absolutely foolproof.
- Hollandaise is an emulsion sauce: a sauce where two ingredients that don’t usually blend (water and fat) are suspended together.
- One of the five French mother sauces, hollandaise sauce is a perfect accompaniment to eggs Benedict, poached salmon, and steamed vegetables.
- 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.
- Our hollandaise sauce recipe is easy to follow and will produce a smooth, rich sauce that can be served hot or cold, depending on your preference.
- 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).
- I've included the recipes for a few of the more common variations on Hollandaise sauce, including a bernaise sauce recipe. ... How to Make Hollandaise Sauce.