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Home Dips, Jams & Sauces Hollandaise Sauce | Stonewall Kitchen
Hollandaise Sauce | Stonewall Kitchen
Hollandaise Sauce | Stonewall Kitchen
Hollandaise Sauce | Stonewall Kitchen
Hollandaise Sauce | Stonewall Kitchen

Hollandaise Sauce | Stonewall Kitchen

$12.99

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Make any brunch dish better with this classic hollandaise sauce from Stonewall Kitchen. Traditionally one of five French “mother sauces” and a key component to any good eggs Benedict, this version is crafted with a base of butter, yolks and vinegar that we whisk together until velvety smooth. 

Enjoy it warmed and spooned over omelets, home fries, corned beef hash, broccoli and more!

  • Made in Italy
  • Weight 8.8 oz.

Smoked Salmon Eggs Benedict

  • 1 Tbsp. white vinegar
  • 2 Tbsp. salt
  • 4 whole eggs
  • 4 thick slices sourdough
  • ½ cup Stonewall Kitchen Hollandaise Sauce
  • 1 Tbsp. capers
  • 2 Tbsp. sliced red onion
  • Salt and pepper
  • Lemon slices, for garnish
  1. Fill a shallow pot half way with water and bring to a gentle simmer. Add vinegar and salt. Using a slotted spoon, swirl the water around the pot so that it continues to move after you remove the spoon. Carefully crack each egg into the swirling water and allow to cook for approximately 4 – 5 minutes.
  2. While eggs cook, toast sourdough slices. Top with smoked salmon.
  3. Using the slotted spoon, carefully remove each egg from poaching water, allowing any excess water to drain back into pot. The egg whites should be opaque and cooked through, the yolks should still be runny.
  4. Place eggs on top of sourdough with smoked salmon. Warm hollandaise gently and dollop on each benedict.
  5. Top with capers and red onion and season with salt and pepper to taste. Garnish with lemon slices and enjoy hot.

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