Creamy rich egg yolk sauce delicious served over eggs, asparagus, and other vegetables.
It’s best to serve hollandaise right away. You can hold it for about an hour, provided you keep it warm. Do not hold for more than two hours, both for quality and safety reasons.
Hollandaise Sauce is one of the five “Mother sauces" and is used to create Bearnaise Sauce, Dijon Sauce, Foyot Sauce, Choron Sauce, Maltaise Sauce, and Mousseline Sauce.
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