We have loads of easy-to-make hollandaise sauce recipes, the perfect sauce for fish or asparagus, and essential for Eggs Benedict.
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!
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.
This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.
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.
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.