Hollandaise sauce
Hollandaise Sauce
Hollandaise sauce (pronunciation: /ˌhɒlənˈdeɪz/), is a sauce that originated from France. It is an emulsion of egg yolk, melted butter, and lemon juice, usually seasoned with salt, and white pepper or cayenne pepper.
Etymology
The term "Hollandaise sauce" is derived from the French word Hollandaise, meaning "Dutch". However, the sauce is not of Dutch origin, but is so named because it was thought to emulate the rich and buttery sauces that were a staple of Dutch cuisine.
Ingredients
Preparation
Hollandaise sauce is made by whisking egg yolks and then adding melted butter, usually clarified, little by little while the mixture is heated in a double boiler. Lemon juice or vinegar is added along with salt, and white or cayenne pepper to taste. The sauce should be kept warm until serving, but not too hot as that can cause it to curdle.
Related Terms
- Emulsion: A mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
- Clarified butter: Butter that has been melted and simmered to remove the water and milk solids, leaving only the golden liquid fat.
- Double boiler: A set of two fitted saucepans or pots that are stacked together with space between them. The lower saucepan is filled with water, then the heat source is applied to the water and the product in the upper saucepan is cooked by the steam produced.
External links
- Medical encyclopedia article on Hollandaise sauce
- Wikipedia's article - Hollandaise sauce
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