One of the ‘five mother’ sauces, Hollandaiseis made with an emulsion of egg yolks, butter and lemon juice,usually in a double boiler to prevent overheating, and servedwarm.
Recipe: Basic Hollandaisewith Variations
4 egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, melted and cooled to room temperature
Makes about 1 cup.
B arnaise Sauce: Stir in 1 tablespoon dry white wine with the lemonjuice. After sauce thickens, stir in 1 tablespoon finely choppedonion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragonleaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon driedchervil leaves.
Maltaise Sauce:After sauce thickens, stir in 1/2 teaspoon grated orange peeland 2 tablespoons orange juice.
Mousseline Sauce:Prepare Hollandaise Sauce and cool to room temperature. Justbefore serving, beat 1/4 cup heavy whipping cream until stiffpeaks form and fold into the cooled sauce.
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