This sauce which is so wonderful on vegetables and meats has a reputation for being difficult to make. It has only a few ingredients and I have added my tips for a fool proof creamy smooth sauce.

I wanted to serve white asparagus with a delicious sauce, so I consulted German recipe sites and cookbooks to create this recipe.Recipes that are a few years old call for cracked black pepper, but more recent versions tend to call for white pepper.For Step 2, I put the bowl over a boiling pot of potatoes. Do not use a double boiler as the heat will be too hot. Recipe by Popotankobu

Hollandaise Sauce is such a good way to add flavor and dress up vegetables and meats. I change up the flavor of the basic sauce in many ways, this is just one that we like!

This is a great healthy, easy to prepare stand in for Hollandaise for eggs benedict, great with fish and grilled meats. It makes a wonderful dipping sauce for spicy food!

I wanted to try making a Hollandaise sauce with simple ingredients.Since this recipe doesn't require eggs, the resulting sauce is very light.-When making more than one poached egg, cook them separately, not all at once.-You don't want the egg to explode in the microwave so heat it carefully for 10 seconds at a time after the initial cooking time.-You don't have to serve the eggs with English muffins, sandwich bread or French bread will work just as well. For 4 eggs benedict or 2 english muffins' worth. Recipe by hirokoh

I love eggs benedict, so I make it often, and I decided to try making my own hollandaise sauce as well.Note - Your microwave and the time of year will affect the heating time, so first heat for about 20 seconds, then mix, and then continue heating a little at a time if necessary. Recipe by Motonogi Ami

My mother-in-law made this artichoke dish for me before her son and I got married. I heard that my husband really liked artichokes, so I wanted to learn how to cook them. I was happy that I was able to make the sauce on my first try, because it's difficult -- even my mother-in-law has messed it up a few times.It's important to keep stirring the sauce while cooking it over very low heat. Raising the temperature or not stirring it constantly will result in separation or clumps. Stirring with a whisk works great. Steam the artichoke until a bamboo skewer pierces easily through the bottom. Recipe by KumiBerry

This is so easy once you got it correct you will make everyday :)

My first attempt, at making the Hollandaise Sauce .😀#Gammon

Poaching brings out the freshness and texture of the salmon, Hollandaise sauce brings out the flavor. Quick, elegant dinner. Foolproof too: you will never overcook fish if kept below 140F degrees.

Hearty basic farm gravy sauce that enhances potatoes, meats, fish, vegetables. Called poutine in Canada. Made with pan drippings or browned butter, lard or margarine.

This is a sweet and sour tangy condiment sauce for hot dogs and other sausages that has everything in it: zuccini, cucumber, green beans, boiler onions, cauliflower rosettes, carrots, sweet peppers, celery stalks.Preserved in vinegar, sugar, mustard powder, garlic, turmeric, paprika powder, salt and ginger. Use instead of mayonaise, chopped onions, mustard or ketchup on hot dogs, sausages, meatballs, fish sticks, french fries.