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This basic hollandaise from chef Michel Roux's "Sauces" cookbook is a rich and creamy topping for classic breakfast dishes like eggs Benedict. Also Try: Hollandaise with Mustard and Horseradish, Maltaise Sauce

Source: The Martha Stewart Show, October 2010
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  • MS10960963
    15 JUL, 2012
    this is so good. a little labor intensive but it's not difficult and makes everything taste great (i don't even like eggs). i didn't have white peppercorns (just ground white pepper) so i didn't end up straining the sauce and that didn't seem to matter much. used it to top off some poached eggs over swiss cheese on english muffins. yum.
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