I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once i
In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tra
If I have fresh limes on hand but not fresh lemons, can I use the limes to make hollandaise and mayonnaise? Assuming it works, what effect will the lime juice
I've just made hollandaise sauce following Alton Brown method. I used only about 4 tablespoons and I have about 1 cup left. Using google I found that I shouldn
I was a cook at a cafe recently that was buying in Hollandaise. I started making the sauce from scratch following the same basic procedure each time but got var
Hi I'm a new user to the group, having just used the Hairy biker recipe for hollandaise sauce as a treat for Sunday brunch eggs Benedict. This are the ingredie
I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be oka
How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
It's my understanding that once you add any herbs to Hollandaise that it is no longer Hollandaise but Bearnaise? Is this a correct assumption?
I was following a recipe by Gordon Ramsay, that included a hollandaise. However while making it I couldn't help but think I was making a warm mayonnaise. Thi
I have been making Hollandaise sauce using a Gordon Ramsey recipe (https://youtu.be/vyd6PluAH3k); and while it is good and tasty, if I don't make it as the very
So I'm going to bake some salmon fillets today along with potatoes and hollandaise sauce. I always see asparagus being eaten with salmon so
This is my second attempt at making hollandaise. I did it with a double boiler, and the recipe was 1 egg yolk, 4 tbsp of butter, a little water, lemon juice, sa
There is very little difference between mayonnaise and hollandaise sauce; each is basically an emulsion of egg yolk and fat, with various emulsifiers and flavou