To make your own hollandaise sauce for eggs Benedict or other brunch dishes, try this recipe from Cass Titcombe, co-founder of Spitalfields restaurant Canteen Melt 125g butter in a saucepan and skim any white solids from the surface. Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. and skim any white solids from the surface.

Our easy Hollandaise Sauce Mix brings the rich flavor of a classic French sauce to your table. Lemon juice, salt, and a little white pepper or cayenne pepper are often added as seasoning. Hollandaise sauce is an emulsion of egg yolk and butter. Hollandaise light yellow and opaque, smooth and creamy: it tastes rich and buttery, with a mild tang added by the seasonings, but not so strong as to overpower mildly flavoured foods. Crack the egg on the edge of a bowl and pass the yolk between the eggshell halves, letting the white fall into the bowl below. Here at the 10 Week Challenge, we don't want to reinvent the wheel so here are two great recipes for Hollandaise Sauce. Sauce Hollandaise très classique Pour satisfaire les traditionalistes voici la hollandaise très classique : 250 g de beurre cru - 3 jaunes d'oeufs - une a deux cuillers de vinaigre - quelques pincées de mignonnette - le jus d'un demi citron - sel. PERFECT HOLLANDAISE SAUCE Start by separating the eggs – you’ll need two eggs. Whether you're making traditional Eggs Benedict or something more innovative like our Eggs Benedict Burrito, our sauce will deliver the Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to a liquid and a thickening agent, plus flavorings. Great sauces are the key to keeping clean eating interesting and tasty!