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I see a kitchen as a corporation. There are fundamental aspects that need to be learned and mastered so a home cook can progress in her/his culinary journey. Besides knife skills and learning not to burn things, there are some cooking foundations that are important to know. One of them is the 5 French Mother Sauces.
In the past, I showed you how to make Béchamel Sauce and from there, you can make other sauces like Mornay, Soubise, Nantua, Mustard, Cheddar and Cream.
Today, the featured recipe is Hollandaise Sauce! I’m sure most of you might think about Eggs Benedict right away and you’re correct. This is the sauce that is served with it. Although it’s a popular dish, many have the conception that making this sauce is hard but it’s not at all! It’s just slightly technical but not complicated!
There are two ways of making Hollandaise Sauce; in the blender or on the stove top. I’m showing you the “traditional” method of making it… in a saucepan! Similar to Beurre Blanc, the temperature can’t go too high so by removing the saucepan from the heat often it helps to cool it off. You’ll see how easy it is by watching the video,.
It’s important to know how to make this Hollandaise sauce because this basic French sauce will help you to accomplish other sauces such as Choron, Maltaise, Béarnaise, Mousseline, Chantilly, Foyot and Dijon.
Bon Appétit!
Check out these other great sauce recipes…
– Citrus Cranberry Sauce
– Homemade Tzatziki Sauce
– Triple Chili Wing Sauce
– Iguana’s Mushroom Sauce
– Seafood Cocktail Sauce
– Ethiopian Red Pepper Sauce
and for even more sauce and marinade recipes, click on this link… Recipe Category • Sauces & Marinades
For ingredient amounts and much more, visit
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