Hollandaise Sauce

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Hollandaise sauce preparation, a classic French sauce and the mother of many other similar preparations, such as the Noisette sauce. Its name comes from the belief that it imitates a Dutch sauce and is also known as Isigny sauce.

It is ideal for accompanying fish and seafood dishes, and it is also commonly served over vegetables and slightly gratinated. Another popular dish with this sauce is Eggs Benedict.

Contains milk, egg, and soy. - Heat 8 liters of water or broth according to the type of sauce. - Before it heats up, pour the contents of the jar into the water and stir until completely dissolved. - Bring to a boil, stirring constantly, and let it simmer for 3 minutes. You can replace a small part of the water with milk if you want it to be creamier.