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Hollandaise Sauce

Poached salmon Florentine – poach salmon fillets and place on top of wilted spinach seasoned with pepper and nutmeg. Spoon over hollandaise sauce and serve.

Hollandaise fishcakes – mix cooked, flaked cod and prawns into mashed potato with a little hollandaise sauce, season and mould into fishcakes.  Coat in fresh breadcrumbs and pan fry until golden.  Serve with some warmed hollandaise sauce drizzled over.

Smoked salmon & hollandaise bagels – spread halved and toasted bagels with a little hollandaise sauce. Top with cucumber slices, smoked salmon and a spoonful of extra hollandaise sauce.

Stir a teaspoon of wholegrain mustard through Mary Berry’s Hollandaise Sauce and spread on ciabatta or sourdough bread before topping with tomatoes and mozzarella slices, grill and serve with chopped fresh herbs and seasoning.

Make Devilled Eggs using Mary Berry’s Hollandaise Sauce mixed with a little crème fraîche to thicken, then stir in a few tablespoons of Mary Berry’s Apricot & Peach Chutney and a tablespoon of paprika. Season well and use to top halved boiled eggs.

Stir a tablespoon of Mary Berry’s Hollandaise sauce and a teaspoon of Dijon mustard through scrambled eggs just before serving.

Potato hash with chorizo and spicy Hollandaise - pan-fry cooked diced potatoes with some sliced chorizo in a frying pan and serve topped with a poached egg and 1-2 tablespoons of Mary Berry’s Hollandaise sauce mixed with 1teaspoon paprika.

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