| Hollandaise sauce is made by emulsifying melted or clarified
butter and water (in the form of an acidic reduction and/or
lemon juice) with partially cooked egg yolks. A number
of similar warm egg emulsion sauces, as this group of
sauces is sometimes known can be prepared by varying the
ingredients in the reduction or by adding different finishing
and garnishing ingredients, such as tarragon (as pictured
above). The group includes Béarnaise, Choron, and
Mousseline sauces. Hollandaise can also be combined with
whipped cream and/or velouté to prepare a glaçage,
which is used to coat a dish that is then lightly browned
just before service under a salamander or broiler. |
|
TO MAKE A TEN PORTION BATCH OF HOLLANDAISE SAUCE,
YOU WILL NEED (2 FLUID OUNCES / 60 MILLILITERS PER PORTION):
4 egg yolks or an equivalent quantity of pasteurized
egg yolks (3 1/2 ounces / 100 grams)
12 fluid ounces / 340 milliliters melted whole butter
or clarified butter a reduction made from white wine
vinegar, minced shallots, and peppercorns
a small amount of water to refresh and cool the
reduction
lemon juice, salt, and pepper to taste
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