Lemony, buttery Hollandaise Sauce is delicious on many things. For example, it is great on Fish Quenelles (and is a way to use up that extra egg yolk!). Or if you have Ham Loaf on hand, serve it with soft-scrambled eggs, topping them both with the Hollandaise to make a dish reminiscent of Eggs Benedict. A poached egg served on puréed spinach or asparagus is nice blanketed in Hollandaise too! Ina Garten has a great recipe for a one-yolk blender Hollandaise: Click HERE. She also has one for a two-yolk blender Hollandaise: Click HERE. Continue reading Hollandaise Sauce