Hollandaise Sauce?

Question

What does it taste like? I've never had it, and I've never cooked with it. I was just curious what the general taste is b/c I don't want to cook it with something that wouldn't go with it. Thanxs

Answer 1

Hollandaise Sauce has a smooth creamy texture. It is best with mild fish, eggs, and over vegetables. Eggs Benedict is a classic breakfast that uses Hollandaise Sauce to dress it up.

Eggs Benedict
Serves 4

4 English Muffins, divided
1 Tsp Canola Oil
1 White Onion, finely diced
1 (10 oz pkg.) Frozen Chopped Spinach, thawed
1 Lemon, zested and juiced
1 (8 oz con't) Sour Cream
1/2 TspTabasco Sauce
1 Tsp Salt
1/2 TspFreshly Ground Black Pepper
1 Tbsp Apple Cider Vinegar
8 Eggs
8 Slices Canadian Bacon
1/4 TspPaprika, for garnish

Instructions:
In a 10-inch nonstick skillet, heat the canola oil over medium heat. Add the onions and sauté until translucent. Add the spinach, lemon zest, and lemon juice and continue cooking over medium heat for 1 minute. Remove from heat and transfer mixture to a food processor. Add the sour cream and blend until creamy. Add the hot sauce and then season with salt and pepper.

Fill a 12-inch nonstick skillet with 1-1/2 inches of water. Add the vinegar and bring to a simmer. Reduce heat until the bubbles just stop. Crack each egg into the water and gently simmer until the egg whites have set and turned opaque in color, about 2-3 minutes. (You may have to do this in 2 batches.)

While eggs are poaching, toast the English muffins. Meanwhile, heat a nonstick griddle and then place the Canadian bacon on the griddle. Cook until warmed through.

With a slotted spoon, carefully remove the eggs from the water and blot on a towel to remove as much moisture as possible.

To assemble, lay 2 slices of Canadian bacon over 2 English muffin slices. Then top with 1/4 of the spinach mixture and finish with 2 poached eggs on top. Garnish with a sprinkling of paprika.
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Hollandaise Sauce
Serves 6 (4 Tbsp per serving)

1 Cup Hellmann’s Real Mayonnaise
1/2 CupEggbeaters
2 TbspLemon Juice
1/2 TspMustard Powder
1/4 TspSalt

Instructions:
In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil).

Answer 2

It's a tart sauce which can be mild to medium acidic, depending on how much lemon juice is used to make it. A bit like a white sauce but with "pucker," as it were.

Traditionally, it's served over asparagus or over Eggs Benedict. It can be served with some other green vegetables, as well.

Answer 3

I used it over eggs on toast heres a recipe incase:

8 Tbsp. unsalted butter (this is important)
3 egg yolks
1 Tbsp. fresh lemon juice

Whisk the yolks and juice in a pan over med-low. Add 4 Tbsp of butter. Whisk until the butter is melted. Add the remaining Tbsp of butter one pat at a time until each one is melted. If it looks like it's curdling, add a Tbsp of water and keep whisking.

Answer 4

well it tastes like cheesy cream of chicken kindof, like when you make green bean casserol, like the sauce in that. its almost a gravy but you generally put it on veg, like asparagus YUM!!! its just an overall good white sauce

Answer 5

This is a butter based sauce. It is made with egg yolks, and clarified butter,a juice of one lemon,salt. It gose with most meats,beef,chicken, and fish.
With the addition, of a reduction of shallot,pepper,tarragon,white wine,thyme, you have bearnaise sauce.

Answer 6

its a lemony buillion sauce and its great over eggs and asparagus and artichokes and lots of stuff. go to foodnetwork .com for a recipe.

Answer 7

slight lemon taste very creamy and is delicious over asparagus and eggs benedict