Naturally, this hollandaise sauce substitute pairs extremely well with perfectly ... The mixture is then brought to a saucy consistency with vinegar, which helps bring some tartness into the sauce. If ...

Classic mayonnaise is an emulsion made by mixing white wine vinegar or lemon juice (or both), mustard, salt, and sugar with oil. Hollandaise sauce is a similar emulsion, but in its most rudimentary ...

Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.

and top it off with some of the hollandaise sauce. Garnish with more cayenne pepper if you'd like. Enjoy right away. You may wonder why you should add vinegar to the water when making poached eggs.

For the hollandaise, combine the satsuma juice, vinegar, ginger ... and Tabasco, and keep the sauce in a warm place near the stove. Remove the crab cakes from the oven and transfer to a large ...

To make the hollandaise sauce, boil the vinegar, peppercorns, and tarragon, reduce by half, strain and reserve. Boil a large pot of water, then reduce to a simmer. Using a large balloon whisk ...

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 ...