Everyone always gets so nervous about Hollandaise sauce....it's one of the five "mother sauces" in French cuisine, but probably one of the most basic to make! If you take your time and follow the directions, it is not time consuming, but requires some skill as you'll be defying mother nature to combine oil and water.
With a LOT OF WHISKING and a little care, you will combine egg yolks, heavy cream, Dijon mustard and fresh lemon juice over gently boiling water, and slowly add melted butter to emulsify seamlessly into a velvety sauce!
And before you know it, you'll be impressing everyone by how easily you make this rich and creamy sauce!
This rich and silky sauce is perfect on Eggs Benedict, Eggs Benedict Casserole, or on fresh asparagus!
Don't be afraid to give it a try!