- Hollandaise is an emulsion sauce: a sauce where two ingredients that don’t usually blend (water and fat) are suspended together.
- The real Dutch sauce (called sauce hollandaise in French cuisine) is probably the most versatile classic sauce of all.
- Not just for eggs Benedict, hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus.
- Hollandaise sauce, a hallmark of classic French cuisine, is a silky, buttery, tangy delight that has graced breakfast tables and elegant dinners for centuries.
- Go for fancy in 10 minutes or less, with this easy homemade hollandaise sauce to top any dish, like eggs benedict, fish, or vegetables.
- Watch our step-by-step video to find out secret to making perfect Hollandaise sauce to serve over dishes like eggs Benedict.
- 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.
- 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).
- Our hollandaise sauce recipe is easy to follow and will produce a smooth, rich sauce that can be served hot or cold, depending on your preference.
- 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.