To get restaurant quality Hollandaise sauce is a little tricky. The emulsion of egg yolks and butter that has dated as early as the 17th century is not something that comes easy to the novice chef. Hopefully with these tips, you’ll crank out the perfect Hollandaise sauce in your own home.
The most important part of this recipe is to keep the eggs moving constantly over a low, gentle heat (not piping hot but not room temperature either) then add the butter slowly to create a stable emulsion. If you do this, your sauce should turn out creamy and rich every time.
Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
A Word Of WarningI have not read the following sites extensively. They may contain inappropriate language. Please be careful when browsing.
TagsApples Asian Autumn Avocado Bacon Baking Bananas Beef Bread Breakfast Carrots Cheese Chicken Chocolate Colorado Corn Crock Pot Desserts Eggs Grilling Healthy Hiking Italian Lemon Mexican Mushrooms Onions Parmesan Pasta Pesto Pineapple Pizza Pork Potatoes Sandwich Sausage Slow Cooker Snacks Soup Spinach Tomatoes Turkey Vegan Vegetarian Zucchini