What is Hollandaise sauce ?

Hollandaise sauce, also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice and usually served with eggs Benedict, vegetables such as steamed asparagus.

Origin of Hollandaise ?

Although the inventor of the sauce remains unknown, some claim that hollandaise was originally invented in the Netherlands before being brought to France by the Huguenots.

Other food historians claim that it was originally called Isigny, a sauce that was especially popular in Normandy, but that the name changed during World War I due to the fact that butter was scarce and had to be imported into France from the Netherlands.

The earliest mention of the sauce is found in a 1593 Dutch cookbook, and Pierre La Varenne described a similar sauce in his 1651 cookbook Le Cuisinier françois.

What is Hollandaise sauce served with ?

Hollandaise sauce is most commonly used to season fish and steamed vegetables such as asparagus.
It is also a key ingredient of eggs Benedict, and as a mother sauce, it is also used as the foundation for a variety of other sauces, such as Béarnaise and sauce au vin blanc.

Derivatives of Hollandaise sauce?

1. Maltaise: hollandaise sauce + zest + juice of blood oranges
2. Mousseline: hollandaise sauce mixed with stiffly whipped cream
3. Noisette: hollandaise sauce + nut brown cooked butter
4. Choron: béarnaise sauce + tomato puree
5. Béarnaise: hollandaise sauce + chopped tarragon + chervil

Recipe of Hollandaise sauce

How to make French Hollandaise sauce ?

Hollandaise sauce, also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice and usually served with eggs Benedict, vegetables such as steamed asparagus.

Author: Adventure foods Cooking Method: Blending, Double boiler Cuisine: French Courses: Sauce Recipe Keys: High Protein H hollandise sauce S sauce

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Hollandaise sauce

Prep Time 5 mins Cook Time 10 mins Rest Time 10 mins Total Time 25 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Ingredients

Servings

• 1 no Egg yolk
• 100 ml Melted butter
• 5 ml Lemon juice or vinegar
• 3 g Crushed peppercorn
• As required Salt
• 5 g Cayenne pepper (optional)

Instructions

1. Keep water for boiling to double boiler. Keep a bowl ready that fits perfectly above the pan for double boiling.

   In a bowl, add egg yolk, vinegar and continuously whisk. Place the bowl above the boiling or simmering water and start whisking continuously.

   Add melted butter slowly and whisk continuously so it does become loose and lumpy. Also remove from heat occasionally so the eggs does not crumble.

   Once the butter is added slowly. and once both egg and butter became smooth , remove and add the seasoning.

   Cool it and use it for dishes. You can store it and use it by storing in refrigerator for up to 5 – 7 days.

   Mark as complete

Note

It is known as warm sauce and it should be done in double boiler method through the heat of steam. 

Temperature must be balanced by keeping on and off the stove the bowl so the eggs does not scramble or get cooked.

Seasoning is as of our choice where traditionally it is salt and white pepper powder and people also cayenne pepper.

Keywords: how to make hollandaise sauce, hollandaise sauce recipe, recipe for hollandaise sauce, how to make sauce for egg benedicton, french mother sauces, dutch sauce recipe, derivatives of hollandaise sauce,,

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Rectification

If hollandaise sauce curdles or is too thick, beat in a little hot water, a little at a time. If
too thin, add a teaspoon of lemon juice to a table of the sauce in a warm bowl and whisk
until it is thick, and then add the remaining mixture, a little at a time, whisking all the
time.

If this method does not rectify the same, then in a clean bowl add egg yolk, a few
drops of hot vinegar and whisk while adding the curdled hollandaise.