Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Eggs Benedict – Part 3 Hollandaise Sauce

Hollandaise sauce is one of the 5 mother sauces in French cuisine and is made of warmed eggs, a hint of lemon, then melted butter is added slowly, to form a thick, creamy, smooth sauce. Because of the use of eggs and the application of heat, it deters many from attempting it, as the eggs yolks can quickly curdle, if not enough care is given. I assure you, it's easy to make but first you need to know the facts. Here are the facts to getting a...