When it comes to rich, luscious sauces, these two French favorites, hollandaise and mornay, are always at the top of the list ...

While tricky to master, hollandaise sauce is silky, creamy, tangy perfection. So once you've gone to the trouble of making it ...

Hollandaise Sauce. ¼ cup clarified butter, heated (the butter should be very hot but not beginning to brown) 3 large egg yolks. 1 to 2 Tbls. fresh lemon juice (you may want to start with one Tbls ...

Facebook X Reddit Email Save. At its best, hollandaise is pure alchemy — with nothing more than butter, lemon, egg yolk, salt.It’s silky, indulgent, and just acidic enough to feel like magic ...

Since hollandaise sauce is mostly butter, it’s pretty normal for it to thicken as it sits and cools down. To loosen it up for serving, stir in a small amount of hot water, about a half-teaspoon ...

Hollandaise sauce. According to the Advertiser in 1914, “Most of us when serving a specially elaborate dinner are in such a quandary as to what kind of sauce to serve over our asparagus, salad ...

Others claimed that getting sick from hollandaise sauce is very rare. “I’ve eaten it at least 100 times without a problem, and never even known anyone who had a problem,” a viewer states.