- Hollandaise is a classic butter sauce — lemony, smooth and surprisingly light – and perfect over eggs, spring vegetables and roasted meats.
- 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.
- The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!! Submitted by Stoddard Whitridge.
- Things to Know Before Making Hollandaise. Hollandaise sauce only requires three essential ingredients — egg yolks, butter and an acid of some sort.
- 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.
- 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.
- Hollandaise is an emulsion sauce: a sauce where two ingredients that don’t usually blend (water and fat) are suspended together.
- La Varenne’s seminal cookbook from 1651 was called The French Cook and in it, a sauce very similar to Hollandaise sauce is described.
- Not just for eggs Benedict, hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus.
- My Easy Hollandaise Sauce recipe is so simple to make, and only 4 ingredients! It's rich and mild, with a silky texture and buttery flavor.