Delightful Transformations: Exploring Small Sauces Derived from Hollandaise
Hollandaise sauce, one of the five mother sauces of classic French cuisine, is a rich and creamy emulsion made from butter, egg yolks, and lemon juice or vinegar. Often enjoyed on eggs benedict or as a sumptuous accompaniment to vegetables and seafood, this versatile sauce serves as a splendid starting point for creating a variety …