Cuisine Hollandaise

How to Make Classic Hollandaise Sauce – Cuisine. Hollandaise gets that velvety texture and its rich, slightly tart taste from just four ingredients: butter, vinegar, egg yolks, and lemon juice. To make it, you’ll just need to know the science behind making these ingredients work together.

Sous Vide Hollandaise | Modernist Cuisine. Sous Vide Hollandaise Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools.

Hollandaise sauce – Wikipedia. Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper. Hollandaise is one of the five mother sauces in French cuisine. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.

Perfect Hollandaise (Original) | Sous Vide Recipe | ChefSteps. Hollandaise—that bright, velvety concoction of egg yolks, butter, and lemon juice—has a reputation for being difficult to make. But modernist technique goes a long way with this mother sauce: Sous vide cooking allows for convenient temperature control (and thus avoidance of overheating and breaking).

Hollandaise Sauce (Easy and No-Fail) | Downshiftology. Hollandaise sauce is a classic creamy sauce that’s perfect for breakfast or brunch! This recipe is easy and no-fail. It takes just 5 minutes in a blender. Drizzle it on top of poached eggs, eggs Benedict, vegetables or several other recipes for a delicious finishing touch.