When it comes to rich, luscious sauces, these two French favorites, hollandaise and mornay, are always at the top of the list. But what actually separates them?

Show someone you really love them by making homemade hollandaise sauce with Mary Berry's foolproof technique. Then serve on top of eggs or asparagus. Put the vinegar in a small pan with the ...

Cheap vinegar, produced from inferior white wine, will give poor results to your finished dish. Buy good-quality, aromatic vinegar with a complex flavour. The label will often specify which type ...

Heat the water until it is simmering and add vinegar. 2. Stir the water and ... Put the two poached eggs and drizzle with Hollandaise sauce. 3. Garnish with Sakura mix or chives.

For the hollandaise, combine the satsuma juice, vinegar, ginger ... and Tabasco, and keep the sauce in a warm place near the stove. Remove the crab cakes from the oven and transfer to a large ...

Next, you want to make your hollandaise sauce. Get a small glass bowl that ... Then, in the glass bowl, add the egg yolks, the vinegar and one cube of butter. Place the bowl on top of the pan ...

Bring water to a simmer, add some vinegar and gently crack open the eggs ... Place the sauteed spinach on each muffin half, followed by a poached egg. Drizzle with hollandaise sauce and garnish with ...

At first glance, making hollandaise sauce can look tricky but it is completely achievable if you follow a few tips. Like mayonnaise, hollandaise is an emulsion and requires the drops of fat ...