Dry Hollandaise Sauce Mix

Store in a cool, dry place. Check the package for the manufacturer's recommended shelf life.

Use good quality butter for the best flavor.

Whisk continuously and vigorously to create a smooth, emulsified sauce.

If the sauce breaks (separates), try whisking in a teaspoon of cold water or a raw egg yolk.

Eggs Benedict

Steamed or roasted asparagus

Broiled or poached fish (like salmon or cod)

Grilled chicken or steak

Using too much liquid, resulting in a thin sauce.

Not whisking enough, leading to a lumpy or separated sauce.

Heating the sauce too much after it's made, which can cause it to break.