How to Use Hollandaise Sauce

Hollandaise sauce has accompanied fish, meats and vegetables in France for over 400 years. It is made from butter and lemon juice; egg yolks hold the sauce together and give it body. Seasonings for hollandaise sauce include salt, pepper and sometimes cayenne. Hollandaise sauce can be difficult to make because the ingredients tend to separate if the sauce is made too quickly or at extreme temperatures. If it's smooth and creamy, however, it is a wonderful sauce that adds flavor and texture to a variety of foods.

Difficulty: Moderately Easy

Instructions

1. Use it in eggs Benedict. To make eggs Benedict, top a toasted English muffin with a slice of Canadian bacon and a poached egg. Slather hollandaise sauce over the top, and garnish with chives.

2. Use it on asparagus. Hollandaise sauce is a perfect companion for asparagus. Just steam the asparagus, drain it, and top it with hollandaise sauce.

3. Use it with fish. Hollandaise sauce is especially delicious on salmon, but it works well with any fish. Hollandaise sauce almost makes a good shrimp dip.

4. Use it in casseroles. Mix cooked pasta and steamed vegetables together in a casserole dish and then pour hollandaise sauce over the top. Toss the mixture to coat the vegetables and pasta with sauce. Then bake in the oven until hot and bubbly.

5. Use it with green beans. Instead of smothering your green beans with cream of mushroom soup, try topping them with hollandaise sauce. The lightness of the sauce complements the beans.

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