- You’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping.
- La Varenne’s seminal cookbook from 1651 was called The French Cook and in it, a sauce very similar to Hollandaise sauce is described.
- It’s also important that the water not be boiling as the yolks will heat too quickly and you will have scrambled eggs which does not make a good hollandaise sauce.
- Things to Know Before Making Hollandaise. Hollandaise sauce only requires three essential ingredients — egg yolks, butter and an acid of some sort.
- 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.
- Basic Hollandaise Sauce. By Barbara Poses Kafka. August 20, 2004. ... The grand-daddy of these sauces is Hollandaise. Here is the classic.
- The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!! Submitted by Stoddard Whitridge.
- 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.
- 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.
- Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions.