- There’s no need to be intimidated making a deliciously creamy Hollandaise Sauce in minutes!
- This easy Hollandaise sauce recipe doesn’t require a blender, a double boiler, or constant whisking.
- Taking another step on the trail of French mother sauces, I tried my hand at Hollandaise.
- Although its French name means “from Holland,” hollandaise sauce probably traces its origins to the northern French region of Normandy
- But for some reason, hollandaise sauce has always intimidated me.
- That’s why we’ll guide you step-by-step on how to make this perfect homemade hollandaise sauce recipe.
- You’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping.
- In the grand tapestry of culinary wonders, few contraptions of the kitchen have the power to delight and intimidate in equal measure quite like Hollandaise sauce.
- If your hollandaise sauce separates, simply whisk an egg yolk in a separate bowl, then slowly add the whisked yolk to the broken sauce, whisking constantly.
- To ensure that the hollandaise sauce is safe to eat and not raw, the egg yolk must reach at least 149ºF (65ºC) to help destroy any harmful bacteria.