The incredibly creamy and delicious sauce is simple to make, however, and all you'll need is an ordinary microwave. This process starts by combining the main ... Overall, the entire process is far ...

This creamy sauce made from an emulsion of egg yolk is an absolute essential for Eggs Benedict. It also goes beautifully with fresh steamed asparagus or other spring vegetables. Place the top of a ...

Its delicate taste makes it an ideal oil to use in any recipe that calls for vegetable oil. My eggs benedict casserole uses canola oil in both the egg bake and the microwave hollandaise sauce.

If the hollandaise gets too cold and splits, heat the butter before adding more. If it overheats and splits, add an ice cube.

At first glance, making hollandaise sauce ... the mixture will curdle. The sauce should be thick and firm when the butter is absorbed. Click here for the recipe.

Can you freeze hollandaise sauce? Use up your surplus eggs with this classic hollandaise recipe. Serve some now, and learn how to preserve the rest for later. According to Julia Child ...

Top with the asparagus and poached eggs. Whisk the hollandaise until smooth. If you want your sauce a little thinner, whisk in a teaspoon or two of boiling water. Dollop the hollandaise over the ...

From mastering the ultimate poached egg to getting that Hollandaise sauce spot on - whether you’re after a royale, a Florentine or a Benedict, Phil Vickery provides everything you need to rustle ...

In most instances, you’re going to want whatever you’re serving from your gravy boat to stay warm — whether that’s gravy, pasta sauce, or hollandaise sauce. For that reason, heat retention ...

If you want a subtle hollandaise sauce, use unsalted butter, adding just a pinch or two of salt to finish. Cook the beef then make the hollandaise while the beef is resting. Cut beef fillet into 6 ...

From asparagus with hollandaise sauce to a lemony prawn and asparagus orzo, these simple recipes are sure to put a spring in your step. There are few vegetables as elegant as the asparagus.