I recently ate at the Four Seasons Hotel Atlanta and enjoyed the hollandaise sauce that is served on their Eggs Benedict. Can you please get that recipe? Thanks. — Harold Koon, Lawrenceville
Josh Fryer, banquet chef for the Four Seasons Hotel Atlanta, supplied his recipe for this classic French sauce. “Since hollandaise is one of the five mother sauces, its uses are endless. With the richness of the egg and the brightness of lemon juice, this sauce is delicious on fish, vegetables and eggs.”
Just as our reader enjoyed it, at Park 75, hollandaise is the classic accompaniment for Eggs Benedict but you might also find it served on asparagus or paired with fish or a steak.
From the menu of … Park 75, Four Seasons Hotel Atlanta, 75 Fourteenth St. NE, Atlanta. 404-881-9898. fourseasons.com/atlanta/dining/restaurants/park_75/
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to email@example.com and put “From the menu of” and the name of the restaurant in the subject line.
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