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Springfield, MO
This classic French sauce is technically defined as an emulsion of egg yolk and butter seasoned with lemon juice, salt and pepper. We define it as a rich velvety-smooth buttery-indulgent sauce that tastes simply delicious paired with artichokes, asparagus, seafood and Eggs Benedict.
Why Try? Because it’s easier than you think to make hollandaise sauce, if you follow a few simple rules!
Foodie Byte: The secret to successful hollandaise sauce is to have all of your ingredients prepped and ready before you begin. The water in your double boiler should never come to a boil, the eggs must be whisked before they are heated and the melted butter should be warm, not too hot or the eggs will curdle.
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