It is one of the five basic sauces in French cuisine. Made from an emulsion of egg yolks, butter, lemon juice, and salt, it adds a sophisticated touch to dishes such as asparagus, poached eggs, or fish fillets.
Adding fresh herbs such as parsley or dill, fruity jam, or even a touch of champagne gives it an aromatic twist. For those who want to avoid animal products, there is also an egg-free vegan version that offers the same rich taste and creamy consistency by using plant-based ingredients like vegan butter and almond milk. These variations show how versatile and adaptable the classic hollandaise sauce can be to meet the individual tastes and dietary needs of each diner. This article introduces another delicious variation: bacon hollandaise. It only takes a few minutes to make the sauce. But if it curdles or becomes too runny during preparation, there are a few tricks to save it.