Recipe Inspirations
GOLD LABEL HOLLANDAISE SAUCE (958830 – 8/2 lb) A classic “Mother Sauce,” this hollandaise delivers the authentic emulsification of egg yolk, clarified butter and lemon you would expect to find in a scratch preparation, with just the right level of cayenne pepper.
Did You Know? Hollandaise sauce can curdle if even slightly overcooked. That is why opting for a ready-to-use Hollandaise sauce is a good choice. Simply heat according to the manufacturer directions…and serve. If you do make your own Hollandaise sauce, cook it over low heat, stir it constantly and give it close attention.
From France to Holland: Hollandaise sauce is a rich, lemon-flavored butter sauce thickened with egg yolks. The French chef who created this sauce most likely named it for Holland because Holland was famous for butter, a main ingredient in the sauce. In addition to its use in Eggs Benedict, Hollandaise sauce is often served over asparagus or poached salmon. Many other sauces, such as Béarnaise and Mousseline, are based on Hollandaise sauce. From The American Egg Board
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