# Hollandaise sauce and pasta? **URL:** \ **Category:** Cafe Society\ **Created:** [November 22, 2017, 12:03am UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335 "2017-11-22T00:03:08Z")\ **Posts on this page:** 13\ **Page:** 1
**Author:** ![Cuckoorex](https://avatars.discourse-cdn.com/v4/letter/c/ad7895/32.png) [@Cuckoorex](https://boards.straightdope.com/u/Cuckoorex)\ **Post date:** [November 22, 2017, 12:03am UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/1 "2017-11-22T00:03:08Z")
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? ---
**Author:** ![Clark\_Cello](https://avatars.discourse-cdn.com/v4/letter/c/58f4c7/32.png) [@Clark\_Cello](https://boards.straightdope.com/u/Clark_Cello)\ **Post date:** [November 22, 2017, 12:16am UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/2 "2017-11-22T00:16:21Z")
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. ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [November 22, 2017, 12:32am UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/3 "2017-11-22T00:32:22Z")
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. ---
**Author:** ![Cuckoorex](https://avatars.discourse-cdn.com/v4/letter/c/ad7895/32.png) [@Cuckoorex](https://boards.straightdope.com/u/Cuckoorex)\ **Post date:** [November 22, 2017, 12:33am UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/4 "2017-11-22T00:33:40Z")
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. ---
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [November 22, 2017, 12:46am UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/5 "2017-11-22T00:46:27Z")
Go for carbonara. ---
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [November 22, 2017, 12:54am UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/6 "2017-11-22T00:54:28Z")
Darn missed the edit window. Try [Giada’s](http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-spaghetti-recipe-1915566) lemon pasta. [lemon-carbonara](https://www.epicurious.com/recipes/food/views/bucatini-with-lemony-carbonara) ---
**Author:** ![furryman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/furryman/32/99_2.png) [@furryman](https://boards.straightdope.com/u/furryman)\ **Post date:** [November 22, 2017, 8:30pm UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/7 "2017-11-22T20:30:19Z")
I make meatballs and pasta in hollandaise sauce. Really good. Hamburger meatballs are the best, pork not so much. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [November 22, 2017, 8:47pm UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/8 "2017-11-22T20:47:18Z")
> [@Paintcharge](#): > > Go for carbonara. This. A _good_, real carbonara is amazing. ---
**Author:** ![Typo\_Negative](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/typo_negative/32/484_2.png) [@Typo\_Negative](https://boards.straightdope.com/u/Typo_Negative)\ **Post date:** [November 22, 2017, 9:13pm UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/9 "2017-11-22T21:13:24Z")
Probably will not work. But I like your thinking! ---
**Author:** ![mixdenny](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mixdenny/32/2962_2.png) [@mixdenny](https://boards.straightdope.com/u/mixdenny)\ **Post date:** [November 22, 2017, 9:25pm UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/10 "2017-11-22T21:25:15Z")
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 ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [November 22, 2017, 10:41pm UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/11 "2017-11-22T22:41:39Z")
If you do make it, make sure to serve it on polished steel tableware. Because… there’s no plates like chrome for the Hollandaise. ---
**Author:** ![Cuckoorex](https://avatars.discourse-cdn.com/v4/letter/c/ad7895/32.png) [@Cuckoorex](https://boards.straightdope.com/u/Cuckoorex)\ **Post date:** [November 22, 2017, 11:55pm UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/12 "2017-11-22T23:55:26Z")
> [@Chronos](#): > > 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… ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [November 22, 2017, 11:58pm UTC](https://boards.straightdope.com/t/hollandaise-sauce-and-pasta/802335/13 "2017-11-22T23:58:56Z")
> [@Chronos](#): > > If you do make it, make sure to serve it on polished steel tableware. Because… > > there’s no plates like chrome for the Hollandaise. [Here ya go!](https://i.imgur.com/sPwgpLj.gif) 🙂