Hollandaise sauce is an amazing sauce that you can eat with various side dishes that can be suitable for carnivores, omnivores, and even vegetarians.
Most people made the traditional hollandaise sauce with butter, but these days, you do not need butter to get the best out of making your hollandaise sauce. Avocado oil has replaced the formerly used butter, giving your dish an amazing and unique taste. You can eat this sauce in springtime or dine during a fresco in your backyard.
Although you can have your hollandaise sauce all by itself, it tastes better when eaten with other side dishes. But what does hollandaise sauce go with?
Some amazing side dishes you can eat with hollandaise sauce include egg benedicts, salmon, asparagus, and broccoli. Come with me while we go through these hollandaise sauce side dishes together!
What Does Hollandaise Sauce Go With?
1. Egg benedict
You should be familiar with the egg benedict as it is a familiar brunch dish. The egg benedict contains a savory ham with a rich egg and fluffy English muffin that soaks up the yolk and then your hollandaise sauce at the bottom.
You can cook this meal up for yourself whenever you feel lazy as it is very easy to prepare.
To prepare your egg benedict, make sure you get your water, eggs, ham, parsley, and paprika. Get about 1 ½ cups of water and bring to a simmer before cracking your eggs into a small dish and then whisk before gently pouring it into your water.
When you’re done pouring it all into the water, you can now take your pot back to the fire and allow it to boil for about 5 minutes before using your spoon to gently lift the egg out of the water.
After this is done, you can now fill your bun with ham, eggs, parsley, paprika, and a dollop of your hollandaise sauce, and you are good to go.
2. Salmon
If salmon is a staple in most of your dishes, then you wouldn’t want to miss it on this amazing recipe. The delicate and rich flavor of the salmon meets the thick and creamy hollandaise sauce and wraps it all up into an elegant array of tastes.
Like the egg benedict, the salmon dish is very easy to prepare as it can be called a wrap with just about five ingredients.
For this recipe, the ingredients you would need include greens, salt and pepper, salmon, and hollandaise. For this recipe, firstly, you would need to coat your salmon fillet with sufficient avocado oil and then season with salt and pepper before grilling on high heat with an iron pan.
It would be best to let each skin side down for about five minutes before finally getting it out of your pan and drizzling abet of the hollandaise sauce on it before serving with little green by the side and roasted asparagus.
3. Asparagus
Serving your asparagus with bare meat or fish dishes can be boring as the greens tend to move around the plate without even eating it at the end.
Instead, coating your asparagus with a dollop or drizzle of hollandaise sauce would be the best option so your visitors or family would want to eat these greens without just eating the juicy and screamy fishes and meat alone.
Before applying your hollandaise to your dish, you can drizzle olive oil on your asparagus while you season with salt and pepper without finally roasting it to give your greens a better look and taste.
You can roast your greens for about 15 minutes before finally taking them out and serving them with your asparagus sauce-you can also sprinkle a little amount of pepper if you wish to do so.
4. Steak
Steak is a delicious side dish for carnivores, and when the sauce is added, it adds that extra oomph to your dish, making it a great substitute for people who love juicy dishes. Steak is made with dairy, soy, and canola and this keto-friendly hollandaise sauce is the best dip for it.
You can season your steak with salt and pepper and set your oven to about 200 degrees. If you don’t know how to determine if your steak is done yet, you can use the meat thermometer to check, and when the meat is about 115 degrees, you can now get it out of the oven.
You can now drizzle your steak with avocado oil and let it cook for about a minute on each side before serving it by drizzling it with your hollandaise sauce.
5. Broccoli
Broccoli is a great base if you want to get the most out of the flavor of the hollandaise sauce. Like the asparagus, you can also roast your broccoli to caramelize it and add a crispy edge to it. You can now drizzle your virgin olive oil and then coat and season it with your salt and pepper.
You can ow drizzle your hollandaise sauce all around it and serve it alongside your parsley for an amazing dish finish.
Related Questions
Can I serve my hollandaise sauce warm?
Yes, you can. It is best if your hollandaise sauce is served warm at normal room temperature and not cold because reheating it can be a pain on the neck.
Is bearnaise and hollandaise sauce the same?
These two sauces are completely different in flavor. The bearnaise sauce is not as tasty as the hollandaise sauce, but it is richer in nutrients, making it a healthy sauce choice when you do not bother about the taste.
Can I refrigerate hollandaise sauce?
Yes, hollandaise sauce lasts for about 6-7 days in the refrigerator, so if you do not wish to use all your hollandaise sauce right away, you can store it in an air-tight jar and store in the refrigerator until you would need it.
What are the five mother sauces of classical cuisines?
The top five classical sauces include the following;
- Bechamel sauce is a white sauce responsible for the creamy flavor of the chicken pot pies.
- Velouté sauce originates from France and involves cooking a roux with butter and flour before adding clear stock.
- Espagnole is a dark brown sauce that provides beef bourguignon its classic richness, and just like the velouté, the Espagnole also involves a roux.
- The sauce tomate or the tomato sauce is another amazing sauce used as a topping for portions of pasta or polenta.
- Finally, the hollandaise is another amazing mother sauce that you can easily recognize from egg benedict or asparagus.
Why are egg benedicts named benedicts?
The egg benedict is named after the pope Benedict XVI by a food historian, Mary Gunderson, in the year 2005.