What can I do with hollandaise sauce that isn't eggs benedict?

Put it on salmon and asparagus

>>7404804
but asparagus is disgusting

>>7404844
Put it on salmon

>>7404849
but salmon is the chicken of the sea

>buying hollandaise
Omfg lol fucking faggot

>>7404849
I already put it on salmon and scrambled egg on a toasted muffin, need new things to put it on

>>7404865
Idk man last thing I put it on was salmon on a bed of arugula

Pasta & Shrimpppah

>store-bought hollandaise
so disappoint

>>7404897
put it on canned asparagus

>>7404897
gib me good recipe and I'll try make it myself

>>7404905
why you'd just fuck it up

File: Cauliflower.jpg (324KB, 640x562px) Image search: [Google]

324KB, 640x562px

>>7404795
You eat your cauliflower with it, son.

Cauliflower /w SH, potatoes and chicken breast (breaded or not). Simple, tasty dish.

File: AAAAAHHHH.jpg (14KB, 300x277px) Image search: [Google]

14KB, 300x277px

>>7404844
YOU FUCKING FAGGOT, SAY THAT TO MY FACE OFFLINE AND SEE WHAT HAPPENS!!!

>>7404905

>1 stick butter
>3 egg yolks
>1 tbsp lemon juice
>cayenne/salt to taste

Put egg yolks/lemon juice in top part of a double boiler. Whisk til the eggs start to coagulate and thicken. Throw in a cube of butter and whisk vigorously. Once it melts, throw in another and keep whisking. Do this for half the stick then just throw the other half stick un and whisk til it melts. Keep whisking until its the consistency you want and then season.

Youre probably incompetent so youre either going to get scrambled egg/grainy sauce or a thick as fuck pudding. Thats ok. Keep at it til you get it right.

>>7405178

Oh yeah: if your sauce breaks for whatever reason, whisk a tbsp of water in and it should emulsify again.

Goes great with steak.

>>7405178
Way too much work!

Do like all the chefs do at home: blender hollandaise. Microwave the butter in a measuring cup with a spout, while you're at it. No clean up. Here's one from Eric Ripert
http://www.bonappetit.com/recipe/blender-hollandaise

>>7405377

Bearnaise, m8.. Reduce shallot, tarragon, white wine to almost a syrup then let cool, whisk in your eggs, then emulsify w butter