Hollandaise sauce

Template:Short description Template:Use dmy dates Template:Infobox food Hollandaise sauce (Template:IPAc-en or Template:IPAc-en; from French Template:Lang Template:IPA meaning "Dutch sauce")Template:Sfn is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

It is a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.Template:SfnTemplate:SfnTemplate:Sfn

Origins

File:Book of Sauces Hollandaise 1915B.jpg

Some variations on hollandaise sauce<ref>C. Herman Senn, The book of Sauces, 1915</ref>

Sauce hollandaise is French for "Hollandic sauce".<ref group="note">The French tended to give foreign names to their creations, hollandaise being one of them.Template:Sfn</ref> The first documented recipe is from 1651 in La Varenne's Le Cuisinier FrançoisTemplate:Sfn for "asparagus with fragrant sauce":Template:Sfn

Template:Quote The name was given during the Franco-Dutch war.<ref>Template:Cite book</ref>Template:Sfn

La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce.Template:Sfn A more recent name for it is sauce Isigny, named after Isigny-sur-Mer, which is famous for its butter.Template:SfnTemplate:Sfn Isigny sauce is found in recipe books starting in the 19th century.<ref name="Carey2006">Template:Cite book</ref><ref>Jean-Bernard Lemerre, La vie de Paris, 1898, 1899, [[[:Template:GBurl]] p. 29]</ref>

By the 19th century, sauces had been classified into four categories by Carême. One of his categories was allemande, which was a stock-based sauce using egg and lemon juice. Escoffier replaced allemande with egg-based emulsions, specifically mayonnaise, in his list of the mother sauces of haute cuisine.<ref name="Albala2015">Template:Cite book</ref> Hollandaise was included in the section on derivativesTemplate:Sfn but in the English translation, the mention of mayonnaise as a mother sauce was removed and hollandaise was moved to the section on mother sauces.Template:Sfn

While many assume that a true hollandaise sauce should only contain the basic ingredients of eggs, butter, and lemon, Prosper Montagne suggested using either a white wine or vinegar reduction, similar to a Béarnaise sauce, to help improve the taste.<ref name="David1999">Template:Cite book</ref>

In English, the name "Dutch sauce" was common through the 19th century, but was largely displaced by hollandaise in the 20th.Template:Sfn

Preparation and handling

As in other egg emulsion sauces, like mayonnaise and Béarnaise,<ref name="RombauerBecker1997">Template:Cite book</ref><ref name="Hosking2007">Template:Cite book</ref> the egg does not coagulate as in a custard;<ref name="Gisslen2010">Template:Cite book</ref> rather, the lecithin in the eggs serves as an emulsifier, allowing the mixture of the normally immiscible butter and lemon juice to form a stable emulsion.<ref name="RickusSaunder2016">Template:Cite book</ref>

To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed. Some cooks use a double boiler to control the temperature. Some recipes add melted butter to warmed yolks; others call for unmelted butter and the yolks to be heated together; still others combine warm butter and eggs in a blender or food processor.<ref name="mcgee">Harold McGee, On Food and Cooking, 1984, p. 364</ref> Temperature control is critical, as excessive temperature can curdle the sauce.<ref name="Brown2014">Template:Cite book</ref><ref name="Roday1998">Template:Cite book</ref> Some chefs start with a reduction. The reduction consists of vinegar, water and cracked peppercorns. These ingredients are reduced to "au sec" or almost dry, strained, and added to the egg yolk mixture.

Hollandaise can be frozen.<ref name="Housekeeping2001">Template:Cite book</ref>

Derivatives

Hollandaise and its derivative Mayonnaise (Hollandaise appearing in the 17th century and Mayonnaise appearing in the 18th century) are among the French mother sauces,Template:SfnTemplate:SfnTemplate:Sfn and the foundation for many derivatives created by adding or changing ingredients, including:

• The most common derivative is egg yolk with reduction sauce Béarnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon, and (if to taste) crushed peppercorns.<ref>Escoffier: 89</ref><ref>Cookwise, pp. 304–05</ref><ref name="Joy of Cooking p.359">Joy of Cooking p. 359</ref> Alternatively, the flavorings may be added to a standard hollandaise. Béarnaise and its children are often used on steak or other "assertive" grilled meats and fish.
  • Sauce Choron is a variation of Béarnaise without tarragon or chervil, plus tomato purée.<ref name="Joy of Cooking p.359"/><ref>Escoffier: 90</ref>
  • Sauce Foyot (or Valois) is Béarnaise with meat glaze.<ref name="Joy of Cooking p.359"/><ref>Escoffier: 91</ref>
  • Sauce Colbert is sauce Foyot with reduced white wine.<ref>Escoffier: 41</ref>
  • Sauce Paloise is Béarnaise with mint substituted for tarragon.<ref>Escoffier: 141</ref>
• Sauce au vin blanc (for fish) is hollandaise with a reduction of white wine and fish stock.<ref>Escoffier: 163</ref>
• Sauce Bavaroise is hollandaise with cream, horseradish, and thyme.<ref>Escoffier: 88</ref>
• Sauce crème fleurette is hollandaise with crème fraîche.
• Sauce Dijon, also known as sauce moutarde or sauce Girondine, is hollandaise with Dijon mustard.
• Sauce Maltaise is hollandaise with blanched orange zest and the juice of blood orange.<ref name="Joy of Cooking p.359"/><ref>Escoffier: 128</ref>
• Sauce Mousseline, also known as sauce Chantilly, is hollandaise with whipped cream folded in.<ref name="Joy of Cooking p.359"/><ref>Escoffier: 132</ref>
  • Sauce divine is sauce Mousseline with reduced sherry in the whipped cream.
  • Madame Benoît's recipe for Mousseline uses whipped egg whites instead of whipped cream.
• Sauce noisette is hollandaise made with browned butter.<ref>Escoffier: 138</ref>

References

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External links

• Mrs. Beeton, The book of household Management, 1861: Project Gutenberg e-text
• Free Culinary School Podcast Episode 8 Template:Webarchive A podcast (audio) episode that talks about the proper classical technique for making Hollandaise and the science behind the method.