Hollandaise sauce is one of the five important sauces in the French Haute cuisine of mother sauces. Achieving a satiny emulsion when preparing hollandaise sauce recipe can be a bit tricky as the eggs have a chance of splitting when whisked in with fat and vinegar. In this video, Chef Leigh Robertson uses KNORR’s Garde d'Or Hollandaise Sauce to present restaurant style dishes like Eggs Benedict. The Hollandaise sauce has a perfectly smooth and silky texture for any number of portions. Chef Leigh Robertson also gives his expert tips on adding a bit of extra zing into the sauce with fresh herbs and spices.
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