- Hollandaise sauce is the ultimate in delicious creamy goodness that is commonly used on eggs Benedict, but is found in other dishes to add richness and 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.
- 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.
- 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.
- Not just for eggs Benedict, hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus.
- 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’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping.
- 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.