We have loads of easy-to-make hollandaise sauce recipes, the perfect sauce for fish or asparagus, and essential for Eggs Benedict.
This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.
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.
Treat yourself to a classic eggs Benedict for late breakfast or brunch. Poached eggs served on top of buttered toast with ham and homemade hollandaise sauce. You can change it up by using bacon, smoked salmon or spinach instead of ham.
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!
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.
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.
‘This is a classic dish that is great for a Sunday brunch. To get that delicious hollandaise you have to use the best ingredients, so I use Kerrygold butter as it gives a pure taste that cannot be beaten. New Kerrygold block, now softer is also great for spreading onto the toast before topping with your egg, and tastes great!’
Salmon fillets are poached with a splash of lemon juice and olive oil. Delicious with this light hollandaise sauce.
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.
This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered muffins with bacon, or if you prefer, Serrano ham. Yum!