- 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.
- 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).
- Hollandaise sauce, a hallmark of classic French cuisine, is a silky, buttery, tangy delight that has graced breakfast tables and elegant dinners for centuries.
- Hollandaise sauce is creamy and delicious! Use it on top of some roasted vegetables or some eggs benedict and it makes the best breakfast!
- Rich, buttery, and so deliciously creamy, hollandaise sauce is often described as the ultimate breakfast or brunch sauce.
- Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions.
- 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 is a staple French sauce, and has evolved to become a beloved sauce across the globe.
- Watch our step-by-step video to find out secret to making perfect Hollandaise sauce to serve over dishes like eggs Benedict.
- The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli. Hollandaise Sauce Recipe photo by Taste of Home.