Now even the greenest of chefs can get a delicious and smooth hollandaise sauce every time -- and drizzle it on some ...

Plus, this version is much less fussy to make — it requires no cooking, and there's no risk of scrambling the yolks or splitting the sauce. Traditional hollandaise is primarily made from egg ...

Hollandaise sauce is traditionally served over lighter entrees like roasted vegetables (especially asparagus), poultry dishes ...

Upgrade Eggs Benedict with a hollandaise sauce made with caper-infused butter ... Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche.

Drain and plunge into ice-cold water to refresh. To make the sauce, place the egg yolks in a bowl set over a pan of simmering water (take care not to let the bowl touch the water) and beat until ...

Preheat oven to 350F and grease a 9”x13” casserole dish or line with parchment ... Let the vegan egg cool while making the hollandaise sauce. To make the hollandaise sauce, add drained cashews ...

For the hollandaise, combine the satsuma juice ... and Tabasco, and keep the sauce in a warm place near the stove. Remove the crab cakes from the oven and transfer to a large serving platter.

If you want a subtle hollandaise sauce, use unsalted butter, adding just a pinch or two of salt to finish. Cook the beef then make the hollandaise while the beef is resting. Cut beef fillet into 6 ...