48 hollandaise recipes

A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).

This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Chicken wrapped around asparagus served with hollandaise sauce.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.

New Zealand foil-poached salmon steaks chilled in their own jelled juices, then served cold under warm Hollandaise. Traditional Kiwi method with butter, lemon, and salt. Pairs with mint potatoes and peas.

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

Stuffed sole fillets with scallops, crab, shrimp and Monterey Jack cheese. Elegant seafood dish with hollandaise-style sauce baked in 25 minutes.

Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Eggs Benedict with a cholesterol-free hollandaise made from egg substitute and evaporated milk, served on toasted waffles instead of English muffins. A lighter brunch twist on the classic.

Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.

Based on a healthified Hollandaise recipe, this version of a classic French sauce is one of the numerous variations on the "mother" sauce, great served over veggies or is great to dress up any meat, from fish and chicken to beef.