More Recipes Like Southern Hollandaise Sauce

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Blender Hollandaise Sauce

Submitted by: chellebelle

Living In: Olympia, Washington, USA

The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!

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Blender Sauce Noisette (Hollandaise with Hazelnut Butter)

Submitted by: allison125

My mother makes this sauce, and the recipe has never failed! This is a hazelnut variation of authentic Hollandaise sauce that is virtually foolproof! Serve with trout or salmon.

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Poached Salmon with Hollandaise Sauce

Submitted by: luna

Home Town: Sapporo, Hokkaido, Japan

Living In: Athens, Attica, Greece

Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.

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Matthew's Bearnaise Sauce

Submitted by: Matthew

Living In: Indianapolis, Indiana, USA

Bearnaise is a classic French sauce that is made with a flavorful and aromatic reduction of wine, vinegar, shallots, and tarragon. Bernaise is a vibrant and elegant companion to meat, fish, egg, and vegetable dishes.

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Lime and Galangal Butter Sauce

Submitted by: MarxFoods

Home Town: Atlantic Highlands, New Jersey, USA

Living In: Seattle, Washington, USA

This lime and galangal butter sauce is the perfect compliment to coconut and shrimp ravioli.

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Merlot Dipping Sauce

Submitted by: novarayen

This is an excellent dipping sauce for wild game, steak, or London broil.

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Guava Barbeque Sauce

Submitted by: Amber

Home Town: Garberville, California, USA

Sweet guava and fiery scotch bonnet chile pepper are the signature flavors in this tropical-inspired barbeque sauce.

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Ruben's Garlic Grill Sauce

Submitted by: Sylviann

This is a grilling and broiling sauce for garlic lovers! The flavor is a tangy and garlicy. It's great on red meat, chicken, or fish, and is wonderful on prime rib!

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Scott's Buffalo Wing Sauce

Submitted by: ScottCim

A little sweet, a little spicy, and a lot delicious when tossed with fried or grilled chicken wings.

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Pick of the Piccata Sauce

Submitted by: Mary Elizabeth Vaquer

Traditionally made with the pan drippings from thinly cut and seared veal or chicken, this easy vegetarian version can stand on it's own and be used as a sauce for seafood, grilled vegetables, or the more traditional chicken or veal.