Hollandaise
Hollandaise is a warm emulsion sauce of egg yolk and butter, and one of the five mother sauces of classic French cooking.
Origin
It is seasoned with lemon juice or a reduction of vinegar, pepper and shallot. Hollandaise goes well with asparagus, fish, vegetables and poached eggs.
How to
Whisk the yolks over a hot, not boiling, water bath until pale and frothy; the bowl should not touch the water. Then whisk in lukewarm melted butter in a thin stream and season with lemon and salt. Taste along the way to check the acidity, and keep the sauce lukewarm, not hot, until serving.
Common mistake
If the sauce gets too hot, the yolk scrambles. If you add the butter too fast, the sauce splits. A teaspoon of cold water and vigorous whisking can often rescue it.
Related recipes
Two Types of Asparagus with Perfect One-Hour Egg, Wild Garlic Pancakes and Hollandaise Espuma, Homemade Asparagus Ravioli
Related terms
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