6 Ways to Get More Hollandaise into Your Life (2024)

FAQs

6 Ways to Get More Hollandaise into Your Life? ›

Add a tablespoon of sour cream, a sprinkle of Old El Paso™ taco seasoning and fresh cilantro to a batch of Hollandaise. Serve it over an English muffin with ham, tomato, and a poached egg for a scrumptious twist on Eggs Benedict.

Add a tablespoon of sour cream, a sprinkle of Old El Paso™ taco seasoning and fresh cilantro to a batch of Hollandaise. Serve it over an English muffin with ham, tomato, and a poached egg for a scrumptious twist on Eggs Benedict.

Versatile: Hollandaise sauce is a versatile condiment that can be used in many dishes. It can be served over vegetables, fish, meat, and of course, Eggs Benedict. Hollandaise sauce also pairs well with grilled chicken or fish, roasted vegetables, and steamed asparagus.

Hollandaise Sauce

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

The original list of four was expanded to five – béchamel, espagnole, velouté, sauce tomate, and hollandaise – in 1903 by Auguste Escoffier, whose Le Guide Culinaire is the go-to Bible for academically-trained chefs the world over.

Popular theory places its origin to a town in Normandy, France called "Isigny-Sur-Mer", known for its high-quality butter. According to history, France couldn't produce its own butter during the First World War and imported it from Holland – which led to it being known as Hollandaise.

Is there alcohol in hollandaise sauce? ›

While many believe 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.

Raw eggs are used in homemade versions of foods such as mayonnaise and hollandaise sauce. Unpasteurized dairy products. Unpasteurized milk and milk products — sometimes called raw milk — may be contaminated with salmonella. The pasteurization process kills harmful bacteria, including salmonella.

Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency.

Eggs and risk

Menu items commonly associated with food poisoning are sauces such as mayonnaise, aioli and hollandaise; spreads, such as 'egg butter'; desserts, such as mousse and tiramisu; and drinks, such as eggnog and high-protein smoothies. To handle eggs safely: wash your hands after handling eggs.

Although its French name means “from Holland,” hollandaise sauce probably traces its origins to the northern French region of Normandy, where it was first called sauce Isigny, named after the dairy-producing Calvados town of Isigny-sur-Mer.

French mother sauces use milk (béchamel sauce), white stock (veloute), brown stock (Espagnole), clarified butter (Hollandaise), and tomato (tomato sauce) as the liquid base for each type of sauce.

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.