- Not just for eggs Benedict, hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus.
- To make a hollandaise sauce you need the following ingredients: Egg yolks follow the ratio between egg yolks and butter in this recipe.
- 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.
- 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.
- Basic Hollandaise Sauce. By Barbara Poses Kafka. August 20, 2004. ... The grand-daddy of these sauces is Hollandaise. Here is the classic.
- Aside from it’s most common use as a sauce for Eggs Benedict, hollandaise is also excellent on vegetables such as asparagus, broccoli, or carrots.
- 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.
- The following is our plant-based take on hollandaise sauce made without the eggs or (dairy) butter, but with similar flavor, texture, and uses!
- Hollandaise sauce is most commonly used to season fish and steamed vegetables such as asparagus. It is also a key ingredient of eggs Benedict, and as a...