Hollandaise Sauce (white) - A Mother Sauce
Hollandaise is simply an emulsion of egg yolks and butter with lemon and
pepper As with the other Mother Sauces this is the base from which other
sauces are made.
The following is a sample recipe to give you an idea of what it consists
of.
3 egg yolks
2 Tbs. lemon juice
1/2 cup butter (1 stick)
Dash of cayenne
Make sure egg yolks and lemon juice are at room temperature. Briefly
whirl yolks, juice, and spices in blender. Melt butter and heat until
bubbling. With blender running, slowly pour the hot butter into the egg
mixture. The heat of the butter is supposed to cook the egg and thicken
the sauce.
Use over cooked vegetables, especially broccoli and asparagus, eggs
benedict Spread cold on bread for sandwiches (instead of mayo)
Some of the variations of Hollandaise follow:
Béarnaise Sauce - Hollandaise with tarragon reduction
Maltaise Sauce - Hollandaise with orange juice grated orange zest. (Used
on vegetables, poultry)
Mousseline Sauce - Whipped heavy cream and Hollandaise flavored further
with herbs, juices, etc. (Used on vegetables, seafood, chicken)
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