Luscious, rich and lemony hollandaise gets completely re-imagined here in a light, supremely creamy puree of avocado, lemon juice and olive oil.
Laced with assertive horseradish, this sauce makes a lively accompaniment to both poached eggs and crisp, buttery potatoes.
In her version of eggs Benedict, Tara Lazar swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture.
This decadent sandwich includes Canadian bacon, scrambled eggs, kalamata olives, Gruyère cheese and jalapeños, all covered with hollandaise sauce.
Classic hollandaise sauce is prepared with butter, egg yolks and lemon juice. Here, Neal Fraser adds a red wine–and–port reduction to the rich sauce, which is delicious with the juicy tenderloin steak that accompanies the poached eggs.
Jean-Georges Vongerichten upgrades his hollandaise with fresh morel mushrooms.
Andrew Zimmern’s easy hollandaise is flavored with minced tarragon.
Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
