tempering

Best Basic Hollandaise Sauce Recipe

How to make the sauce for eggs, fish, and veggies
May 5, 2011 8:30 am
Photo: FotoosVanRobin on Flickr

The classic, creamy, egg-based concoction known as Hollandaise sauce is flavored with butter and a bit of lemon. Hollandaise means Holland-style or "coming from Holland" but like many rich and butter-laden sauces, it is entirely a French creation. In the 19th century it was called Sauce Isigny, after a town in Normandy famed for its creamy, golden butter to this day. During...

ADVERTISEMENT

Follow Food Republic

A true gourmet must know gormeh. We have proof.
Watch out, fancy ramen, KOA's sorba noodles rock!
Britain stops rinsing raw chicken. We should, too.
Two liters of French 75? Yes please.
Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.