- Poached Salmon. Silky poached salmon is a real crowd-pleaser topped with tarragon-spiked hollandaise. ...
- Broccoli. ...
- Asparagus. ...
- Bacon, Cheese and Scrambled Egg Sandwiches. ...
- Baked Turbot. ...
- Crab Imperial.
Hollandaise is simply a French sauce made with equal parts of butter and lemon juice. It's commonly served with poached eggs on toast, but it's also delicious spread on toast or baked potatoes.... see details ›
- Rosemary Roasted Potatoes.
- Grapefruit Anise Salad.
- Butter Lettuce Salad with Honey Mustard Vinaigrette.
Eggs Benedict is maybe the most famous use of hollandaise sauce. Place a poached egg on top of lightly toasted English muffin. Add a few spears of asparagus. Pour sauce over, and sprinkle with some extra cayenne pepper.... see details ›
Uses: Hollandaise sauce is traditionally served with grilled or poached fish, it is also ideal for serving with plain grilled chicken. To store: Keep jars and cartons in a cool, dry place unopened. Once opened store in the fridge and use within 3 days. Store sauce mix in a cool, dry place.... read more ›
Hollandaise is best served warm or at room temperature, and is a pain to reheat (because you have to be so careful not to cook the eggs). Warmer yolks = warmer sauce.... see details ›
- Béchamel. You may know béchamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese. ...
- Velouté ...
- Espagnole. ...
- Sauce Tomate. ...
Eggs Benedict is a traditional American breakfast and brunch recipe that originated in New York City. It consists of an English muffin, cut in half, toasted, and topped with Canadian bacon, poached eggs, and classic French Hollandaise sauce.... continue reading ›
Tomatoes - roasted roma is my favorite but any will do. Avocados - This is a fruit yes but it's one of my top ten! Plantains - Another fruit but another great side with eggs. Plantains are not sweet like bananas, they are more starchy like a potato so trust me they pair great with eggs.... continue reading ›
All you need to know to make the best Eggs Benedict! You get a golden brown, toasted English muffin layered with a slice of flavorful Canadian bacon, topped with a poached egg with a perfectly runny yolk and they're finished with the an over the top delicious, rich and creamy hollandaise sauce and vibrant fresh herbs.... continue reading ›
You can keep prepared hollandaise sauce in your fridge in an airtight container or bag for up to two days. What is this? If you want to keep it longer to use later, freezing is your best choice.... see details ›
The major difference between a Hollandaise sauce and a Bearnaise sauce is the flavor. A Bearnaise sauce has kicked the flavor up by adding in tarragon and shallots to a wine reduction. These additions make the sauce more than simply a rich but bland sauce like Hollandaise. Instead, it has a fragrant and savory twist.... view details ›
Can you Reheat Hollandaise Sauce? Yes, Hollandaise Sauce can be made one day in advance and reheated – just carefully! We need to babysit the Blender Hollandaise Sauce while its reheating or it will cook the egg yolks. Microwave: Add Blender Hollandaise Sauce to a microwave safe bowl.... continue reading ›
For very best results, Hollandaise sauce is best served fresh, right when you're ready to eat Eggs Benedict. However, you can make Hollandaise sauce a day ahead of time. Refrigerate is until ready to eat, and then reheat it for about 10-20 seconds in the microwave.... read more ›
Refrigerating Hollandaise Sauce
Refrigeration is a good option if you want your hollandaise sauce to last longer. If done correctly, it can last you for as long as two days in the fridge. So, be sure to follow the instructions presented below so that you can store your hollandaise sauce properly.... view details ›
A classic french condiment, Maille hollandaise sauce is at the heart of french cuisine. Maille takes the trouble away with this delicious and rich hollandaise, with a touch of lemon. Serve with steamed asparagus for an instant classic or with poached eggs, ham and muffins for a classic eggs benedict.... read more ›
The real question is, can you get Salmonella from eating hollandaise sauce? While the possibility of it does exist, it is not likely to happen. Here are some facts to consider: According to the FDA, eggs qualify as “safe” to eat once they reach an internal temperature of 160 degrees Fahrenheit.... see more ›
Fluffy hollandaise - once the sauce is made, whisk 2 of the egg whites until they form soft peaks, and then gently fold through the sauce. Adding the egg whites stabilises and lightens the sauce.... read more ›
Eggs Benedict with Hollandaise Sauce (Easy Recipe) - YouTube... see more ›
Bearnaise builds on hollandaise with egg yolks, butter, white wine vinegar, shallots, and tarragon. The mildness of these flavorings make it perfect for chicken and beef as well as seafood. This luscious sauce is especially popular for grilled or broiled meats, such as Broiled Lamb Chops.... see more ›
Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔlɑ̃dɛz]), formerly also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.... view details ›
You can keep prepared hollandaise sauce in your fridge in an airtight container or bag for up to two days. What is this? If you want to keep it longer to use later, freezing is your best choice. Freezing it will ensure that it stays fresh for up to an entire month.... read more ›