This can include anything from fresh herbs to hot sauce, or mustard or brown butter, or really whatever melds in easily with the classic base. Here’s how to start off making Hollandaise.

You may have heard that it’s tricky to make hollandaise sauce, and that’s true. An egg yolk will hold a certain number of fat droplets in suspension — this is called a “colloid ...

Don't try to stretch the sauce with extra butter to make a bigger batch — it won't work. For extra insurance against a broken Hollandaise, whisk a little Dijon mustard into the egg yolks.

At first glance, making hollandaise sauce can look tricky but it is completely achievable if you follow a few tips. Like mayonnaise, hollandaise is an emulsion and requires the drops of fat ...

But thanks to Mary Berry, crafting the perfect poached egg every time is a whole lot easier. The TV chef's fool proof method ...

We had Executive Chef Billy Oliva teach us how to make hollandaise sauce for their legendary Eggs Benedict. Delmonico's is celebrating its 180th anniversary in September in style, offering a 180 ...

Season with sea salt and stir in the parsley. To make the hollandaise sauce, put the egg yolks in a large heatproof bowl over a pan of gently simmering water (making sure the bowl does not touch ...

Redmond Cabot describes two recipes that will teach the cook some basic but invaluable skills.

Show someone you really love them by making homemade hollandaise sauce with Mary Berry's foolproof technique. Then serve on top of eggs or asparagus. Put the vinegar in a small pan with the ...