This is the classic recipe for making Hollandaise Sauce. Pronounced [HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict. The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the...
This is a wonderful dish from the Piedmonte region of Italy. The name comes from bagno caldo which means "hot bath". It is made by combining butter, olive oil, garlic and anchovies. The mixture is heated and guests use wooden skewers or fondue forks to spear a variety of fresh vegetables which are dipped and warmed.
Recipe for Beef Fondue Barbecue Dipping Sauce, serve with Beef Fondue
This classic sauce is based on a simple fresh mayonnaise base with additional ingredients as flavorings. This is great accompaniment to crab cakes or other fried fish.
This bagna cauda (hot bath) is adapted from the traditional northern Italian dish that calls for regular hard garlic cloves. Because the green garlic is milder, you can use more of it!