- 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.
- 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.
- 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.
- 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.
- Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions.
- 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 recipe for Hollandaise Sauce looks to the classic method of whisking butter piece by piece into egg yolks, which have been gently cooked in a double boiler.
- Easy 5-minute hollandaise sauce is made with 6 ingredients and an immersion blender. This quick and creamy classic sauce comes together in a snap.
- A hearty dollop of Hollandaise sauce topped my eggs, Benedict. The thick sauce added richness without overpowering the eggs and English muffins.