This smooth, rich, creamy sauce is generally used to embellish vegetables, fish and egg dishes, such as the classic eggs benedict. It’s made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm.
This smooth, rich, creamy sauce is generally used to embellish vegetables, fish and egg dishes, such as the classic eggs benedict. It’s made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm.