The Real Dutch Sauce in French Cuisine
Sauce Hollandaise: The Original and the Quick Version
Sauce Hollandaise is a classic sauce that is often served with eggs Benedict or asparagus. It is made with egg yolks, butter, lemon juice, and salt. The traditional method of making Sauce Hollandaise is to whisk the egg yolks and lemon juice together in a double boiler until the mixture is thick and creamy. Then, the butter is added slowly, one tablespoon at a time, while whisking constantly. This method can be time-consuming, so there is a quicker version that can be made in a blender. To make the quick version, simply combine all of the ingredients in a blender and blend until smooth. Serve immediately.
Sauce Hollandaise is a versatile sauce that can be used with a variety of dishes. It is a classic accompaniment to eggs Benedict, but it can also be used with fish, vegetables, or chicken. It is also a delicious ingredient in sauces and soups.
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