5 Ways to Use Hollandaise Sauce Video
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Video:5 Ways to Use Hollandaise Sauce

with Joe Collombatto

Find out how you can dress up an otherwise dull recipe with hollandaise sauce in five different ways.See Transcript

Transcript:5 Ways to Use Hollandaise Sauce

Hello again, this is Joe Colombatto for About.com. Today I’ll be recommending five different ways you can use hollandaise to top off some of your favorite foods.

Classic Eggs Benedict

Combination number one, is the classic breakfast dish, eggs benedict. Take a toasted English muffin, place a slab of grilled Canadian bacon on top of it, then a poached egg. Poaching a problem? Splash vinegar into simmering hot water, (not boiling). Break an egg into a small bowl. Create a whirlpool with your spatula from the simmering water, and slide the egg into the middle of the moving bath. In minutes scoop it up with a slotted spoon, and place it a top your bacon and muffin… and then, your hollandaise. Voila, a classic!

Hollandaise on a Baked Potato

Now moving from breakfast to dinner…everybody loves a baked potato. Piece your potato five or six times with folk, then bathe in a dish of olive oil and crushed red pepper. Place the potato on a baking sheet, and place in the oven (preheated to 375), for approximately one hour. Once done, cut the potato in half, and aerate. Try topping that baked potato off with hollandaise…and, delicious! You’ll never do butter and sour cream again.

Use Hollandaise to Dress Up Veggies

Now a great side dish for any dinner is steamed asparagus or broccoli. Steam for approximately 5-7 minutes, I prefer mine al dente, a little crispy, and remove gently with tongs. Just ladle a spoon full of hollandaise on top of your veggies and these become vegetables even children will be willing to try.

Salmon with Hollandaise

What about that main course? Two of my favorite dishes served with hollandaise are salmon and tuna. First, the salmon. A thin slab of a bright, pink, Sockeye Salmon is all you need. First, prepare a saute’, combining a of tablespoon butter, with chicken stock, a quarter cup of white wine, and capers. Simmer and stir over medium heat. Then drop the fish right in and let it cook. Flip every three minutes, until the dark pink has turned to a light pink, checking the middle after six minutes. If you’re not a fan of sushi, and like your fish cooked all the way through, flip again, and let simmer for another 2-3 minutes. Once removed and plated, ladle a generous portion of hollandaise right on top. Very Yummy.

Blackened Yellowtail Tuna with Hollandaise

But I’ve saved the best for last, blackened yellowtail tuna. First create a spicy rub of ground pepper corns, minced basil, garlic powder and salt. Then, press your tuna into the rub, embedding the pepper corns and the other ingredients into the tuna’s flesh. Oil and butter a cast iron skillet, over medium heat, then toss in the tuna. By pressing down with your wooden spatula, the pepper corn rub will cook into and blacken the sides of the fish. Press vigorously. Then once seared on both sides, bake in the oven at 375 for five to seven minutes. Microwaving is allowed, and two and a half minutes is all you’ll need if nuking. Put some hollandaise on top of that baby…Hmm-humm..now that is DE-LISH!To learn more visit us at About.com. And, bon apetite.
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