This classic hollandaise is a rich and buttery sauce that is perfect for those special occasions.
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Practice by making a basic hollandaise sauce. For a simple task, serve it over a piece of white fish with some steamed asparagus or other vegetable.
Plan breakfast or brunch for 4. Poach some eggs in advance and set up your mise en place for one of the eggs benedict recipes below. Once everything is set up, start making a basic hollandaise sauce. Hold the hollandaise over a bain marie on the lowest setting while you reheat the poached eggs, toast the English muffins and assemble the toppings. Whisk the hollandaise just before serving. You may need to thin it out with a bit of water or heavy cream.
Make the Béarnaise sauce and serve it over a pan-fried or grilled steak, along with a nice, big salad.
Experiment with different combinations of hollandaise, but remember this: the classics are classics for a reason because their flavors pair well with both the sauce and the ingredients that they are served with.
In partnership with:
Northwest Culinary Academy of Vancouver