Hollandaise sauce 621109 224163187 2008-07-07T16:40:57Z Deor 3022076 [[WP:UNDO|Undid]] revision 224162660 by [[Special:Contributions/129.19.189.254|129.19.189.254]] ([[User talk:129.19.189.254|talk]]) [[Image:Spargel sauce hollandaise.jpg|thumb|250px|right|Hollandaise sauce served over white [[asparagus]] and [[potato]]es.]] '''Hollandaise sauce''' is an [[emulsion]] of [[butter]] and [[lemon]] juice using [[egg yolk]]s as the emulsifying agent, usually seasoned with [[salt]] and a little [[black pepper]] or [[cayenne pepper]]. It is a [[France|French]] sauce, so named because it was believed to have mimicked a [[Netherlands|Dutch]] [[sauce]]. Hollandaise sauce is well known as a key ingredient in [[Eggs Benedict]]. The sauce is one of the five [[sauce]]s in the [[French cuisine|French]] [[haute cuisine]] [[mother sauce]] repertoire. Hollandaise requires some skill and knowledge to prepare; care must also be taken to store it properly after preparation. Properly made, the sauce should be smooth and creamy. The flavor should be rich and buttery, with a mild tang added by the lemon juice and seasonings. It must be made and served warm, not hot. If the ingredients are emulsified improperly by over- or under-heating them they will separate, resulting in the sauce "breaking" from the emulsion and the yolks coagulating from excessive heat. The sauce may be portioned and frozen for future use. When ready to use, let it come to room temperature; some stirring may be required. ==History== As early as in 1651, [[François Pierre La Varenne]] describes a sauce pretty similar to Sauce Hollandaise in his groundbreaking cookbook [[Le Cusinier Francois]]: "avec du bon beurre frais, un peu de vinaigre, sel et muscade, et un jaune d’œuf pour lier la sauce" "make a sauce with good fresh butter, a little [[vinegar]], [[salt]], and [[nutmeg]], and an egg yolk to bind the sauce; take care that it doesn't curdle...". [[Alan Davidson (food writer)|Alan Davidson]] notes a "sauce à la hollandoise" from [[François Marin]]'s ''[[Les Dons de Comus]]'' as fin 1758, but since that sauce included butter, [[flour]], [[Bouillon (broth)|bouillon]], and [[herb]]s, and omitted egg yolks, it may not be related to the modern hollandaise.<ref>[http://www.bib.ub.es/grewe/showbook.pl?gw53 François Marin, ''Les Dons de camus, ou l'art de la cuisine, reduit en pratique'', Paris (1750) Online copy at the Univ. of Barcelona]</ref> However, ''Larousse Gastronomique'' states that, ''in former times fish 'à la hollandaise' was served with melted butter'' (implying that at one time egg yolks were not a part of the designation).<ref>''Larousse Gastronomique'', Crown Publishers (1961)</ref> Davidson also quotes from [[Harold McGee]] (1990) who explains eggs are not needed at all and proper emulsification can simply be done with butter. He also states that if one does wish to use eggs they are not needed in as great quantities as normally called for in [[tradition]]al recipes. The sauce using egg yolks and butter appeared in the 19th century. Though various sources say it was first known as "sauce [[Isigny]]" (a town in [[Normandy]] said to have been renowned for the quality of its butter), Mrs. [[Isabella Beeton]]'s ''[[The Book of Household Management|Household Management]]'' had recipes in the first edition (1861) for "Dutch sauce, for benedict" (p. 405) and its variant on the following page, "Green sauce, or Hollandaise verte". Her directions for hollandaise seem somewhat fearless: :"Put all the ingredients, except the lemon-juice, into a stew-pan; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil..." ==Preparation Methods== ''Many authorities use the following preparation method'' - A wire whisk and a thin-bottomed bowl work fine. The egg yolks must be beaten thoroughly first, then the lemon juice beaten into them. Then the [[butter]] (preferably [[clarified butter]]; ''clarified'', meaning it has been melted and the milk solids removed) is added ''very'' slowly, while the mixture is being continually beaten and held over a pot of simmering water. (Room temperature is too low; most stovetop burners and even double boilers are too hot, and will overcook the egg, though skilled [[saucier]]s are able to prepare their mixtures over an open burner.) The mixing bowl should be over, but not in contact with, the simmering water. Eventually it will thicken palpably, enough to resist the wrist. The butter can then be added more quickly, the sauce is seasoned, and it can be "held" in this state by being kept warm for some time. A normal ratio of ingredients is 1 egg yolk:1 teaspoon lemon juice:4-6 Tbs. butter.<ref name=escoff>Auguste Escoffier, ''La Guide culinaire'', [[Flammarion|Editions Flammarion]] (1921)</ref><ref>Auguste Carême, ''L'Art de la cuisine française au XIX<sup>e</sup> siècle.''</ref><ref>Julia Child, Louisette Bertholle, Simone Beck, ''Mastering the Art of French Cooking'', Knopf (1961)</ref> The same method -- with no heat, replacing the butter with oil, and adding some ground mustard -- is used to make [[mayonnaise]]. ==Derivatives of Hollandaise Sauce== The following list is a non-exhaustive listing of minor-sauces created by adding ingredients to Hollandaise Sauce (as a '[[mother sauce]]') *Sauce Mousseline - whipped cream folded in to Hollandaise (also known as Sauce Chantilly).<ref name=escoff/> *[[Bearnaise sauce|Sauce Béarnaise]] - replace lemon reduction in recipe with a strained [[Reduction (cooking)|reduction]] of vinegar, [[shallots]], fresh [[chervil]], fresh [[tarragon]] and crushed [[peppercorns]].<ref name=escoff/> *Sauce Maltaise - lemon zest (blanched) and juice of [[blood orange]].<ref name=escoff/> *Sauce Divine - [[Reduction (cooking)|reduced]] [[sherry]] folded into whipped cream. *Sauce Noisette - Hollandaise made with browned butter ([[beurre noisette]]).<ref name=escoff/> *Sauce Bavaroise - cream, [[horseradish]], [[thyme]]. *Sauce Foyot (a.k.a. Valois) - add meat glaze ([[Glace de Viande]]) to Bearnaise.<ref name=escoff/> *Sauce Colbert - Sauce Foyot with addition of [[Reduction (cooking)|reduced]] white wine. *Sauce Paloise - Béarnaise but substitute [[Mentha|mint]] for tarragon (great with Lamb). *Sauce Creme Fleurette - add [[Crème fraîche]]. *Sauce Choron - Béarnaise plus tomato purée (without tarragon or chervil).<ref name=escoff/> *Sauce Dijon - add [[Dijon mustard]] (also known as Sauce Moutarde or Sauce Girondine). *Sauce au vin blanc (for fish) - add [[Reduction (cooking)|reduction]] white wine and fish stock.<ref name=escoff/> ==References== <references/> ==External links== {{Cookbook|Hollandaise}} *[http://gutenberg.teleglobe.net/1/0/1/3/10136/10136.txt Mrs. Beeton, ''The book of household Management,'' 1861]: Project gutenberg e-text *[http://www.whatscookingamerica.net/History/SauceHistory.htm History of Sauces] *[http://www.gourmetsleuth.com/recipe_hollandaise.htm History of Hollandaise] *[http://www.frenchbrothers.com/H%27S%20PAGE.htm Hollandaise Name History] [[Category:Sauces of the mayonnaise family]] [[Category:Mother sauces]] [[da:Hollandaisesauce]] [[de:Holländische Sauce]] [[es:Salsa holandesa]] [[eo:Holandezo]] [[fr:Sauce hollandaise]] [[he:רוטב הולנדז]] [[nl:Hollandaisesaus]] [[no:Hollandaise]] [[sv:Hollandaisesås]] [[zh:荷蘭醬]]