Hollandaise Sauce Recipe - CopyKat Recipes (2024)

FAQs

What is the basic formula for hollandaise? ›

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

Method. First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens.

The sister sauces include:

Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar. Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

The butter breaks into minute droplets, while the egg yolk acts as an emulsifier, helping to keep those droplets dispersed, as well as thickening the sauce. What you get is a creamy, smooth sauce with a rich texture and mild flavor, perfect for topping eggs, fish, or vegetables.

Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.

If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy.

Daughter Sauces from Hollandaise

Bavaroise sauce adds horseradish, thyme and cream. Crème Fleurette sauce jazzes things up with crème fraiche. Maltese sauce has orange zest and blood orange juice.

What is broken hollandaise sauce? ›

What is Broken Hollandaise Sauce? If the sauce breaks while you're whisking or when you serve it on extremely hot food, you'll know. It'll become grainy and very thin and will actually be two separate liquids. If your sauce looks like scrambled eggs, your egg yolks are overheated. Unfortunately, you can't salvage this.

Hollandaise sauce is a rich and creamy sauce that has been a staple in French cuisine for centuries. Made from butter, egg yolks, and lemon juice, Hollandaise sauce has a tangy and buttery flavor that can elevate any dish.

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.

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.

hollandaise sauce, one of the classic sauces of French cooking, made of butter, egg yolks, lemon juice, and pepper and usually served on fish, eggs, or vegetables.

As a hot egg- emulsified butter sauce its appearance at its best is glossy and smooth. The classical ingredients of hollandaise sauce are egg yolks, melted (often clarified) butter, mixture of water and wine vinegar and occasionally a drop of lemon juice. Structurally it is both an emulsion and a foam.

Hollandaise Sauce ingredients

Here's what goes in Hollandaise Sauce: egg yolks, butter, salt, lemon juice and a pinch of cayenne pepper, if you want a touch of subtle warmth. Egg yolks – from 3 large eggs (and sold labelled as “large” at grocery stores), each egg weighing 55 – 60g / 2 oz.

Hollandaise and its derivative sauces are often served over eggs, vegetables, or lighter meats like poultry and fish. It's worth mentioning that hollandaise is derived from mayonnaise and hasn't always been classified as a mother sauce. Hollandaise combines egg yolks, butter, and lemon juice.