I’m a big fan of hollandaise sauce on fish and eggs, that sort of thing, but I was wondering, would it make a decent pasta sauce? Anyone try that here? Recipes you might want to share?
Hollandaise is a fussy sauce. It will break if the pasta is too hot, and you may have other problems depending on the pasta dish you are adding it to.
Personally, I love hollandaise, but I don’t think an egg-thickened sauce goes with pasta most of the time.
Isn’t hollandaise typically kept at room temp after being made to avoid breaking? Not sure what would happen if you ladled it onto hot pasta. Sounds kinda gross to me, FWIW.
Hmmm. Maybe cold linguine? Just a thought. Maybe I’m better off sticking to alfredo for pasta and leave the hollandaise for the eggs and meats.
Go for carbonara.
Darn missed the edit window. Try Giada’s lemon pasta.
I make meatballs and pasta in hollandaise sauce. Really good. Hamburger meatballs are the best, pork not so much.
This. A good, real carbonara is amazing.
Probably will not work. But I like your thinking!
For some reason, I was reading this thread and confusing Hollandaise with 1000 island dressing. I’m thinking, mayo and pickles on pasta - what?
Dennis
If you do make it, make sure to serve it on polished steel tableware. Because…
there’s no plates like chrome for the Hollandaise.
I see what you did there…
