Label
All
0
Clear all filters

Hollandaise Sauce

Rate this recipe

banner
Preparation info
    • Difficulty

      Easy

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

One of the classic French sauces, hollandaise is made traditionally over a double boiler or, quickly, in a food processor. It can’t be reheated, but can be kept warm over a bain-marie. Serve with asparagus or artichoke, with poached eggs and English muffins to make Eggs Benedict, and with poultry and seafood. You can add freshly chopped herbs at the end of cooking.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


The licensor does not allow printing of this title