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Entries tagged with 'Hollandaise'

Foolproof Eggs Benedict

Serious Eats J. Kenji López-Alt 2 comments

Combine our recipes for foolproof Hollandaise sauce and foolproof poached eggs—along with a toasted, buttered English muffin and ham crisped in butter—and you've got yourself a plate of eggs Benedict, the unrivaled King of brunch dishes. More

Deviled Eggs Benedict (Ham and Brown Butter English Muffin Crumbs)

Serious Eats J. Kenji López-Alt 2 comments

The flavors of classic eggs hollandaise—lemon, ham, butter, and toasted bread—all compressed into a bite-sized hors d'oeuvre. More

Sunday Brunch: Smoked Salmon Eggs Benedict With Dill Hollandaise

Sunday Brunch Sydney Oland 4 comments

Rich and creamy eggs Benedict is a brunch classic for good reason. And in my book, smoked salmon is a welcome addition to any table, brunch or not. It doesn't get much better than combining the two (especially when you throw in some mimosas and Bloody Marys). More

Smoked Salmon Eggs Benedict With Dill Hollandaise

Serious Eats Sydney Oland Post a comment

Eggs Benedict is a brunch classic, and smoked salmon is a welcome addition to any morning table. More

Pastrami Benedict from 'The Artisan Jewish Deli at Home'

Cook the Book Kate Williams 1 comment

Eggs Benedict is not something I would normally make at home. I usually prefer to let the experts whisk hollandaise and poach eggs for me. But Nick Zukin and Michael C. Zusman's latke-based, pastrami-topped rendition in The Artisan Jewish Deli at Home was too tempting to pass up. More

Pastrami Benedict from 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams 4 comments

Eggs Benedict is not something I would normally make at home. I usually prefer to let the experts whisk hollandaise and poach eggs for me. But Nick Zukin and Michael C. Zusman's latke-based, pastrami-topped rendition in The Artisan Jewish Deli at Home was too tempting to pass up. More

Video: The Food Lab's Foolproof Hollandaise in 2 Minutes

The Food Lab J. Kenji López-Alt 38 comments

Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there's a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that's indistinguishable from one made using traditional methods. Watch the video to see how it's done. More

Foolproof 2-Minute Hollandaise

Serious Eats J. Kenji López-Alt 52 comments

Foolproof real hollandaise in about 2 minutes. More

Zakary Pelaccio's Lamb Burgers

Serious Eats Caroline Russock 3 comments

Serving burgers with Hollandaise is one of those ideas that borders on mad scientist territory. Kind of insane but pure genius. These Lamb Burgers from Zakary Pelaccio's Eat with Your Hands take it a step further, using super fatty lamb to make the patties and serving them up with a duck egg Hollandaise and charred scallions dressed with salt and vinegar on fat English muffins. More

EAT THIS NOW!: Fried Pizza with Homemade Sausage, Egg, Parmesan, and Hollandaise

Slice J. Kenji López-Alt 14 comments

In yesterday's Pizza Lab article about how to make fried pizza, I mentioned that the most popular pie of the night was a breakfast-themed pie. I've got to say that it was one of the most seriously delicious pies to come out of my kitchen, and I'm saying that as one who is not even a huge fan of breakfast pizzas or egg-on-pizza in general. More

Deep Fried Breakfast Pizza with Sausage, Eggs, Parmesan, and Hollandaise

Serious Eats J. Kenji López-Alt 3 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Sauced: Hollandaise

Serious Eats Joshua Bousel 6 comments

Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions. This creamy, rich, tangy sauce should come out right every time, ready to top Eggs Benedict or beautifully dress a plate of asparagus. More

How to Make Hollandaise Sauce

How To Sue Veed 5 comments

Making any emulsion—and making it stay—is whisk-labor enough. On top of that, with hollandaise, you're dealing with the dangerous meeting of heat and eggs. And finally, there are as many recipes as there are brunch junkies out there. So where do you start? More

Mixed Review: Knorr's Hollandaise Mix

Lucy Baker 20 comments

Making hollandaise from scratch is tricky business, especially when you haven't had your morning coffee yet. So for this week's Mixed Review, I tried Knorr's hollandaise mix. How did it taste? Not half bad, but not exactly like real hollandaise, either. More

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