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

Vietnamese noodle soup, it’s what’s for breakfast
Know what makes a great chop brine? Pickle juice.
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.