A basic hollandaise sauce is comprised of butter, egg yolks, lemon, water, and a pinch of salt and pepper. When making hollandaise sauce, garnering the best results requires attention to detail.

When all the gnocchi are made, bring a large pot of water to a boil and add a tablespoon of salt; cook the gnocchi half at a ...

Instead of emulsifying egg yolks with butter and lemon, the iconic Southern mayo company suggests whisking together their mayo with lemon juice, Worcestershire sauce, and water, then heating it in ...

The best stabilizer is a bit of acid, like lemon ... while acid will make a dairy sauce curdle, it denatures, or changes the ...

I like that this speeds things up and gives the sauce thin streaks of golden yolk. (You could hard-boil the eggs if you prefer ... try it with lemon juice instead of Dijon mustard, green olives ...

Lighten up your potato salad with a green sauce Montgomery County food safety ... infusing it with savory flavor. The yolk in the egg-lemon mixture coagulates as it hits the hot liquid, thickening ...