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Hollandaise + Sauce recipes (18)

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Hollandaise Sauce

Recipe by: STEPHANO

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This classic sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat low so that the egg yolks don't curdle, and to whisk constantly.

Simple hollandaise sauce

Recipe by: Alsu

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I worked out this recipe by amending one I found in the internet. That night I was cooking some meringue desserts, so I had some egg yolks left, and desperately wanted to use them.

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Blender Hollandaise Sauce

Recipe by: chellebelle

Reviews(1)

The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavour on fresh steamed asparagus!

Savory Crepes with Hollandaise Sauce

Recipe by: AGSTORMS

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Fresh crepes are filled with a mixture of sausagemeat, onion, peppers, mushrooms and eggs, then topped with a homemade Hollandaise sauce and served with a side of salsa.

Classic Hollandaise Sauce

Recipe by: Jeff

Reviews(4)

This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.

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Jean's Cheats Mushrooms in Hollandaise Sauce

Recipe by: jeananderson

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I went to a top rated London restaurant and had this lovely starter. When I asked the chef for the recipe he told me that they used home made Hollandaise but he had used a jar of ready made at home and no one knew the difference.

Poached Salmon with Hollandaise

Recipe by: luna

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Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.

Sauce Noisette

Recipe by: allison125

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This is my mum's foolproof recipe for this nice alternative to hollandaise sauce. Gorgeous when served with trout or salmon.

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Asparagus and Mushroom Puff Pastry Pie

Recipe by: DMEIER1

Reviews(1)

A delicious pie with asparagus, mushrooms, garlic and hollandaise sauce baked in puff pastry.

Asparagus Chicken

Recipe by: TECK

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Chicken breasts marinated in white wine and herbs, then grilled and served with steamed asparagus and hollandaise sauce. Had it once in a restaurant, tried to recreate it for my wife and this is what I got.

Classic Eggs Benedict

Recipe by: jenn

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Hot buttered muffins, bacon and poached eggs drizzled with hollandaise sauce. This is the quintessential brunch recipe, wonderful for a special occasion like Mother's Day or Christmas morning.

Omelette Arnold Bennett

Recipe by: Chrissie Lloyd

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An omelette immortalised by the English novelist and theatre critic Arnold Bennett, a frequent visitor to the Savoy Hotel Grill in the 1920s. This healthy, modern version uses grated cheese and low-fat mayonnaise instead of rich béchamel and hollandaise sauces.

Quick Eggs Benedict

Recipe by: Jan Cutler

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Poached eggs taste special jazzed up with ham and asparagus and topped with a quick version of hollandaise sauce. Accompany with steamed spinach or green beans.

Salmon Poached in White Wine

Recipe by: GINGER P

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Salmon is poached with onions, carrots, celery and wine. The muslin prevents it from over-cooking. Fresh steamed asparagus and hollandaise sauce make the perfect accompaniments to this dish.

Turbot with sauce maltaise

Recipe by: Norma MacMillan

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Simply poached turbot is perfect with this lower-fat version of a classic hollandaise-style sauce flavoured with blood oranges. Serve with steamed new potatoes, mange-tout and baby corn.

Smoked haddock with poached eggs and hollandaise

Recipe by: Sainsburys.co.uk

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An extra-special breakfast or brunch, ready in just 20 minutes.

Breakfast muffin tower

Recipe by: Sainsburys.co.uk

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A lightly toasted muffin base with crisp bacon, poached egg and hollandaise.

Eggs Benedict

Recipe by: Norma MacMillan

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Created in the 1920s at Delmonico's restaurant in New York City, this dish traditionally uses ham or bacon and a rich butter sauce. Here, a lower-fat yogurt and chive hollandaise contrasts with the richness of poached eggs and lean Parma ham, to make a lighter, but equally special version.