[caption id="attachment_3890" align="alignleft" width="300" caption="Hollandaise sauce"][/caption]
Hollandaise sauce, what is this sauce? This is the mother sauce and is the foundation of many derivatives created by adding or changing ingredients. It’s an emulsion like the mayonnaise. The difference between the mayo and hollandaise is oil and some acidic liquid like vinegar or lemon juice mixed with egg yolks to thicken the mixture to the consistency of cream in mayo. But with Hollandaise, instead of oil, butter is used.
The Hollandaise sauce is a thick, yellow buttery sauce that is typically associated with Eggs Benedict. Hollandaise sauce is an emulsion, which means that it is a combination of two liquids, in this case lemon juice and butter, that is held together and stabilized by a third agent, egg yolks, to form a rich and thick sauce. In appearance it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by the seasonings, yet not so strong as to overpower mildly-flavored foods.
History of Hollandaise talks that Alan Davidson states one of the earliest recorded versions of the sauce dates back to 1758 "sauce a la hollandoise" from Marin's Dons de Comus. This recipe included butter, flour, bouillon, and herbs; no egg yolks. Davidson also quotes from MeGee (1990) who explains eggs are not needed at all and proper emulsification which can simply be done with butter. He also states that if one does wish to use eggs they are not needed in quantities normally called for in traditional recipes.
Being the repertoire of mother sauce, Hollandaise is one of the five sauces in the French haute cuisine. It is so named because it was believed to have mimicked a Dutch sauce for the state visit to France of the King of the Netherlands. This sauce is well known as a key ingredient of Eggs Benedict, and is often paired with vegetables such as steamed asparagus or other vegetables and steamed or grilled fish. Hollandaise requires some skill and knowledge to prepare and hold. Properly made, it will be smooth and creamy with no hint of separated oil. The flavor will be rich and buttery, with a mild tang. It must be prepared and served warm, but not hot. There are a number of different methods for preparing a Hollandaise sauce. All methods require near-constant agitation, usually with a wire whisk.
The sauce is served warm and rich yellow in color that boasts a thick and smooth texture. The end result should be a delicious combination of butter and egg yolks with a tangy twist of lemon and a touch of spice. Although the sauce has few ingredients, it does have a reputation of being very difficult to make. This is because the traditional method involves whisking the lemon juice into the beaten egg yolks, whilst cooking gently over simmering water.
To prepare this Hollandaise sauce firstly melt the butter and keep it warm. Have small saucepan with boiling water and a measuring tablespoon ready. Place the saucepan on the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)
Place the egg yolks in the saucepan and add the lemon juice and water and whisk well for 1-2 minutes until they begin to thicken. Now add 1 tablespoon of the melted butter. Continue to beat the sauce until it begins to thicken. Repeat with the remaining melted butter, one tablespoon at a time, beating the mixture after each addition.
Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Season the sauce by adding the salt and cayenne (pepper powder) and beat the sauce until it is thick. Serve immediately upon completion. Do watch the video on making of the Hollandaise sauce as you can view the fine nuances of making a very simple sauce at: https://www.vahrehvah.com/Hollandaise+sauce:882
The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering. You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil. The temperature of the water here is everything, because if there is too much heat, the eggs will scramble and overcook. On the other hand, if the water is not hot enough, the sauce may separate. Therefore this has to be a slow and steady process that cannot be rushed.
The second thing to watch out for is the process of adding the butter (preferably clarified butter). This must be done a little at a time, whilst continuously whisking and if too much butter is added at once, the sauce may not thicken.
Egg yolks can only cope with absorbing a certain amount of butter overall, so if too much butter is incorporated, the sauce will eventually curdle. Try to stick to using no more than 3 oz (85 g) of butter for each egg yolk and this problem should not occur.
Note that in all methods the temperature must be closely controlled. Too much heat and yolks will curdle (180 °F/82 °C) or an emulsion break (separate). Too little heat and an emulsion will fail to form, or (once formed) will solidify. Once the yolks are prepared, the sauce should be not much warmer than required to maintain the butter in a liquid state, that is, a little warmer than body temperature. Be sure to consider both the temperature of the yolks/emulsion and the melted butter. A finished sauce can be "held" in its emulsified state for several hours by keeping it warm. A normal ratio of ingredients is 1 egg yolk : 4-6 Tbs. butter. Flavorings may include salt, lemon juice, and cayenne pepper or white pepper.
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Author : asini85...
Published On : Feb 4, 2010
Preparation Time: 15min
Recipe Type :
Cooking Time :
Standing Time : 5-8 mins
Yield : 4 (4 servings)
Ingredient : Egg
Description : Hollandaise sauce made with yolk emulsified with melted butter
Recipe of Hollandaise sauce
Directions | How to make Hollandaise Sauce
1.put the egg yolks and the lemon juice water and whisk well for 1-2 minutes; .
2. add melted butter , little at a time whisking on a double bain marie
3.seson it when you have used up all the butter and is thick