The not-so-humble Hollandaise is a hero of French cookery. From a classic eggs Benedict to accompanying a perfectly cooked steak dinner, this iconic mother sauce lends a gorgeous silky mouthfeel and a ...

Hollandaise and bearnaise are two sauces with more than just fancy-sounding names. They're staples of French cuisine, and the late great, classically French-trained Anthony Bourdain had strong ...

Hollandaise is one of the five French mother sauces, along with béchamel, velouté, espagnole, and tomato. These sauces are known as the foundation for all other sauces, dubbed daughter sauces (the ...

A few years ago, I wrote a column generally describing the five mother sauces. The French chef, Auguste Escoffier, developed what has been come to be known as the mother sauces in the early to ...

If you are like me, the thought of making hollandaise sauce can be intimidating, but the fear surrounding this preparation is completely exaggerated. Hollandaise can easily be made with a couple of ...

You can make certain components in advance. Bake the biscuits up to one day ahead, let them cool completely, then store them ...

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Tossed constantly over high heat, the asparagus spears will roast in just a few minutes. This method brings out the vegetable’s flavor while keeping its lovely crunch. Hollandaise sauce, torqued with ...

Steak frites salad is a fun twist on the classic French steak-and-fries combo. It layers seared strip steak and crispy baked ...