Yield: Yields about 1-1/2 cups.
This simple French sauce is essential for Eggs Benedict, but it’s also lovely drizzled over fresh steamed asparagus or other spring vegetables. The trick to getting a smooth sauce: Whisk it over simmering water so the egg yolks cook gently and don’t curdle.
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If you’re having trouble with this sauce check out the Test kitchen blog for some helpful tips!
I'm not a huge fan of Hollandaise sauce but my friend is and he really liked it. I was so intimidated to make it but it turned out perfectly.
Good basic recipe... but you can save a ton of time and effort using a blender or even better a stick ( emersion ) blender. Put all of the ingredients ( except butter) into the blender container and slowly stream in the hot melted butter. Works like a dream and no chance of a nasty steam burn or scald from the hot water.
Nice recipe, very creamy. I refridgerated the sauce once I had made it for use the following morning. I was soon to discover that this recipe cannot be reheated as the butter seperates from the rest of the sauce!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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