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!

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

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.

The pioneer to making cooking easily seen through the media!!! Here is one of her many recipes. The butter added to the hollandaise sauce is from the butter used to cook the chicken.

A twist on the classic eggs benedict with a tasty Avacado hollandaise sauce.!

This version is super easy with a small hand blender (I use a Bamix, and its perfect). I make Eggs Benedict frequently now! Also great on fish or broccoli.

MY VERSIONORANGE ZEST AND DILL ON HOLLANDAISE SAUCE JUST SENSATIONAL........GOES WELL WITH SALMONLOVING IT

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

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

This only uses one egg yolk in a glass bowl to make fresh Hollandaise sauce. You can keep the sauce warm by putting the glass bowl in a warm water bath. Originally invented by Madame de Maintenon, Amboise, France.

Easy dish for a nice Sunday Brunch (: