Hollandaise sauce is a classic French sauce made from egg yolks, butter, Vinegar (or lemon juice), and salt. It is a rich and indulgent sauce that is often served over poached eggs or as a topping for vegetables such as asparagus or artichokes. The sauce is typically seasoned with salt and cayenne pepper to taste.
Hollandaise sauce is often served with poached eggs in the classic Eggs Benedict, as well as with asparagus, salmon, and other seafood delights. It also serves as a decadent topping for grilled vegetables or a luxurious dip for artichokes.
View steps to make Hollandaise Sauce
Hollandaise Sauce Ingredients
Making the Hollandaise Sauce
Notes & Tips
Makes approximately three quarters of a cup of hollandaise sauce.
Hollandaise Sauce goes well served warm on an English muffin with crispy bacon or salmon and a poached egg.
Making Hollandaise sauce can be tricky, as overheating the mixture or adding the butter too quickly can cause the sauce to break or curdle. However, with patience and practice, it is possible to achieve a perfect Hollandaise sauce that will impress any guest at your table.
Whether drizzled over eggs Benedict, fish, vegetables, or even steak, Hollandaise sauce adds a touch of elegance and decadence to a wide array of dishes.
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