Dish
Hollandaise sauce
Hollandaise sauce is made from egg yolks, butter, lemon juice, and salt. It is commonly used as a topping for eggs Benedict or as a sauce for vegetables and fish. Hollandaise sauce is high in fat and cholesterol, so it should be consumed in moderation.
Origins and history
Hollandaise sauce originated in France in the 17th century and has since become a staple in French cuisine. It is also commonly used in other countries, particularly in dishes inspired by French cuisine.
Dietary considerations
Hollandaise sauce is not suitable for people with egg or dairy allergies. It is also not suitable for those on a low-fat or low-cholesterol diet.
Variations
There are many variations of hollandaise sauce, with different levels of tanginess and richness. Some recipes may include mustard or cayenne pepper to add flavor.
Presentation and garnishing
Hollandaise sauce can be presented in a small pitcher for pouring or drizzled over the dish. It can be garnished with chopped herbs or lemon zest.
Tips & Tricks
When making hollandaise sauce, be sure to whisk the egg yolks constantly to prevent them from curdling.
Side-dishes
Hollandaise sauce pairs well with eggs, asparagus, and fish. It can also be used as a topping for grilled meats.
Drink pairings
Hollandaise sauce pairs well with white wine or champagne.
Delicious Hollandaise sauce recipes
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