- 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 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.
- The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!! Submitted by Stoddard Whitridge.
- You’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping.
- For this low-fat Hollandaise sauce you'll need: eggs, butter, applesauce, olive oil, dry mustard, cornstarch, Tabasco sauce on wooden surface.
- Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions.
- 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 staple French sauce, and has evolved to become a beloved sauce across the globe.
- Things to Know Before Making Hollandaise. Hollandaise sauce only requires three essential ingredients — egg yolks, butter and an acid of some sort.
- 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.