Making hollandaise sauce isn't as difficult as you may think. Check out this simple recipe for creamy hollandaise sauce. Hollandaise sauce has withstood the test of time. Historians traced its first appearance to a cookbook that's nearly 400 years old. Despite import and export worldwide, the recipe has remained much the same. We use hollandaise sauce on meat and vegetables but the most common destination is on eggs benedict. Tinkering with this recipe is simple, as you flavor to your own taste. In fact, that's how ritzy Bernaise sauce came about, as wine, vinegar, tarragon, and shallots are cooked in a Hollandaise base. For the hollandaise recipe you will need butter, egg yolks, lemon juice, salt, cayenne pepper or hot pepper sauce and water.
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1 Comment
Your Hollandaise is a disaster! Hollandaise should be a thick emulsion, the consistency of mayonnaise and is always made over a double boiler. Please try again!
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