- La Varenne’s seminal cookbook from 1651 was called The French Cook and in it, a sauce very similar to Hollandaise sauce is described.
- Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions.
- 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).
- Watch our step-by-step video to find out secret to making perfect Hollandaise sauce to serve over dishes like eggs Benedict.
- Go for fancy in 10 minutes or less, with this easy homemade hollandaise sauce to top any dish, like eggs benedict, fish, or vegetables.
- Easy 5-minute hollandaise sauce is made with 6 ingredients and an immersion blender. This quick and creamy classic sauce comes together in a snap.
- 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 classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!! Submitted by Stoddard Whitridge.
- While you can always use the hollandaise sauce in a recipe, there are several other ways to reuse it. You can simply reheat it and serve it on top of pasta or potatoes.
- This classic hollandaise is a rich and buttery sauce that is perfect for those special occasions. Kimberley Slobodian. Serves: 1 1/2 cups.