If your hollandaise sauce gets too thick while it rests, simply add a few drops of warm water and mix before serving.
If hollandaise seems too thick when you're ready to serve, whisk in warm water 1 tsp.
Not exact matches
If it wasn't so time consuming, I'd probably make it all the time, but getting perfectly poached eggs and
hollandaise sauce timed just right can be tricky.
I can eat them smothered in
hollandaise, or wrapped in bacon, but I kind of feel like
if I have to hide them under layers of something else, it's not really enjoying them.
Process the
hollandaise in a blender until smooth, adding soymilk
if necessary.
You can even use eggs to thicken sauces, although that's a knack that takes a little practice (though I guarantee you that
if you learn to make
hollandaise nobody will say you can't cook.)
Like all of my recipes in the cookbook, I aim for healthy, easy, fast, and low prep... let me know
if you think this
hollandaise sauce fits the bill!
If you can't eat dairy, you can use coconut oil or ghee in place of butter in the
hollandaise sauce, though it does change the flavor.
If you have leftover egg yolks: use it for
Hollandaise or homemade mayo.
It turns out that next week we are preparing a broccoli with
hollandaise sauce and I asked the Chef
if I could make Del's recipe using (cauliflower puree or tofu) and to my pleasant surprise, Chef agreed to allow me to do this (provided I bring the extra ingredients needed) and encouraged me to do this going forward
if I'd like to modify other recipes in class.
If Jonathan Lethem's novels were food they would pile the pounds on those who consume them, not from empty calories but from a rich feast of extravagant fare, like lobster in drawn butter or Eggs Benedict swimming in creamy
hollandaise.