Quick hollandaise sauce

Quick hollandaise sauce

Hollandaise sauce is a great recipe to have in your arsenal, this versatile sauce is often thought to be difficult to make but if you have a food processor to whisk it up in you shouldn't have any issues with your sauce splitting or your sauce failing to thicken.

The origins of Hollandaise is a debated hotly and is claimed by both Holland and France, well whatever I say. All I know that this is a great accompaniment to fish (particularly salmon and as pictured), asparagus (as pictured), eggs benedict and the basis of other great sauces such as bearnaise.

The sauce in the photograph is a foaming hollandaise, where the whisked egg whites are folded back into the sauce, this is a surefire way of ensuring you sauce doesn't split, especially if you need to re heat it.

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