You may have heard that it’s tricky to make hollandaise sauce, and that’s true. An egg yolk will hold a certain number of fat droplets in suspension — this is called a “colloid ...

This can include anything from fresh herbs to hot sauce, or mustard or brown butter, or really whatever melds in easily with ...

Don't try to stretch the sauce with extra butter to make a bigger batch — it won't work. For extra insurance against a broken Hollandaise, whisk a little Dijon mustard into the egg yolks.

Show someone you really love them by making homemade hollandaise sauce with Mary Berry's foolproof technique. Then serve on top of eggs or asparagus. Put the vinegar in a small pan with the ...

We had Executive Chef Billy Oliva teach us how to make hollandaise sauce for their legendary Eggs Benedict. Delmonico's is celebrating its 180th anniversary in September in style, offering a 180 ...

Season with sea salt and stir in the parsley. To make the hollandaise sauce, put the egg yolks in a large heatproof bowl over a pan of gently simmering water (making sure the bowl does not touch ...

These savory toasts are best with a mix of different mushrooms, so buy whatever varieties catch your eye — they're meant to be the star of the dish. To make a knockout mushroom toast, Southern ...

At first glance, making hollandaise sauce can look tricky but it is completely achievable if you follow a few tips. Like mayonnaise, hollandaise is an emulsion and requires the drops of fat ...

(This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.) Beat the sauce briskly with a wire whisk. Continue to ...