Hollandaise is an one of the ideal accompaniment to the served vegetable, meat and some fish dishes too. I want to impress my fiance this weekend and am not leaving any stone unturned for the perfect brunch. I am planning to prepare the Hollandaise for him. But I am clueless on how to garnish it. Can you tell me how should I go about the garnishing using some waitrose sauce recipes? Looking forward.
