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to control the temperature. Some recipes add melted butter to warmed yolks; others call for unmelted butter and the yolks to be heated together; still others combine warm butter and eggs in a blender or food processor. Temperature control is critical, as excessive temperature can curdle the sauce.
427:
Some chefs start with a reduction. The reduction consists of vinegar, water and cracked peppercorns. These ingredients are reduced to "au sec" or almost dry, strained, and added to the egg yolk mixture.
470:. Alternatively, the flavorings may be added to a standard hollandaise. Béarnaise and its children are often used on steak or other "assertive" grilled meats and fish.
422:
To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed. Some cooks use a
1358:
1703:
Step-by-step tutorial from About.com (generally good, but a glass or ceramic bowl is not recommended as they make it too difficult to control the heat)
1332:
Le Guide
Culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu
1746:
303:
make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle
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Hollandaise and its derivative
Mayonnaise (Hollandaise appearing in the 17th century and Mayonnaise appearing in the 18th century) are among the
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was included in the section on derivatives but in the
English translation, the mention of mayonnaise as a mother sauce was removed and
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A podcast (audio) episode that talks about the proper classical technique for making
Hollandaise and the science behind the method.
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While many believe that a true hollandaise sauce should only contain the basic ingredients of eggs, butter, and lemon,
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The Good
Housekeeping Illustrated Cookbook: America's Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes
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17:
1285:; Gilbert, Philéas; Fétu, E.; Suzanne, A.; Reboul, B.; Dietrich, Ch.; Caillat, A.; et al. (1903).
326:, which is famous for its butter. Isigny sauce is found in recipe books starting in the 19th century.
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In
English, the name "Dutch sauce" was common through the 19th century, but was largely displaced by
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with his publication and may well have invented hollandaise sauce. A more recent name for it is
1947:
1450:
Chicken A La King and the
Buffalo Wing: Food Names and the People And Places That Inspired Them
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Irma S. Rombauer; Marion
Rombauer Becker; Ethan Becker; Maria Guarnaschelli (5 November 1997).
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Sauce
Mousseline, also known as sauce Chantilly, is hollandaise with whipped cream folded in.
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The French tended to give foreign names to their creations, hollandaise being one of them.
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Sauce Choron is a variation of Béarnaise without tarragon or chervil, plus tomato purée.
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Sauce Dijon, also known as sauce moutarde or sauce
Girondine, is hollandaise with
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Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006
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What Caesar Did for My Salad: The Curious Stories Behind Our Favorite Foods
534:
553:'s recipe for Mousseline uses whipped egg whites instead of whipped cream.
1811:
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
533:
Sauce Maltaise is hollandaise with blanched orange zest and the juice of
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By the 19th century, sauces had been classified into four categories by
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with egg-based emulsions, specifically mayonnaise, in his list of the
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245:(or a white wine or vinegar reduction). It is usually seasoned with
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for "Hollandic sauce". The first documented recipe is from 1651 in
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Histoires de l'alimentation: De quoi manger est-il le nom ?
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Alexis Rickus; Bev Saunder; Yvonne Mackey (22 August 2016).
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Chef on Fire: The Five Techniques for Using Heat Like a Pro
337:, which was a stock-based sauce using egg and lemon juice.
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La Varenne is credited with bringing sauces out of the
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The Diner's Dictionary: Word Origins of Food and Drink
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The most common derivative is egg yolk with reduction
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1291:(in French). Paris: Émile Colin, Imprimerie de Lagny
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Le Guide Culinaire, Aide-mémoire de cuisine pratique
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Sauce au vin blanc (for fish) is hollandaise with a
264:, and is often served on vegetables such as steamed
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193:
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1514:
Milk: The Surprising Story of Milk Through the Ages
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368:suggested using either a white wine or vinegar
1023:Understanding Food: Principles and Preparation
543:Sauce divine is sauce Mousseline with reduced
1857:
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952:
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771:
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1053:. Tata McGraw-Hill Education. p. 104.
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506:Sauce Bavaroise is hollandaise with cream,
386:
361:was moved to the section on mother sauces.
1864:
1850:
1747:
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517:Sauce crème fleurette is hollandaise with
476:Sauce Foyot (or Valois) is Béarnaise with
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1510:
1351:Alléno, Yannick; Brenot, Vincent (2014),
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878:. Penguin Publishing Group. p. 136.
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1020:Amy Christine Brown (26 February 2014).
558:Sauce noisette is hollandaise made with
275:
260:It is well known as a key ingredient of
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1046:
983:AQA GCSE Food Preparation and Nutrition
747:
14:
1940:
1707:Free Culinary School Podcast Episode 8
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959:. John Wiley & Sons. p. 195.
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391:As in other egg emulsion sauces, like
299:for "asparagus with fragrant sauce":
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1418:Wise Words and Country Ways for Cooks
1074:Good Housekeeping (1 December 2001).
1000:
956:Professional Cooking, College Version
220:
1478:
1382:
1339:from the original on 21 October 2020
824:The SAGE Encyclopedia of Food Issues
602:
280:Some variations on hollandaise sauce
46:Hollandaise sauce served as part of
27:Sauce made of egg, butter, and lemon
872:Elizabeth David (1 February 1999).
780:. Taylor Trade Publishing. p.
24:
1642:; Rombauer Becker, Marion (1975),
905:. Simon and Schuster. p. 56.
483:Sauce Colbert is sauce Foyot with
25:
1964:
1669:The book of household Management,
1660:
1026:. Cengage Learning. p. 401.
986:. Hodder Education. p. 140.
953:Wayne Gisslen (19 January 2010).
932:. Oxford Symposium. p. 335.
709:Attali, Jacques (17 April 2019).
1720:Ina Garten's Blender Hollandaise
490:Sauce Paloise is Béarnaise with
180:
142:
121:
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1873:Mother sauces in French cuisine
1578:Encyclopedia of Kitchen History
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1575:Snodgrass, Mary Ellen (2004),
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307:The name was given during the
13:
1:
1694:How To Make Hollandaise Sauce
1275:
1080:. Hearst Books. p. 460.
772:Joseph Carey (9 March 2006).
503:of white wine and fish stock.
376:, to help improve the taste.
229:meaning “Dutch sauce”) is a
586:
466:, and (if to taste) crushed
333:. One of his categories was
127:Media: Hollandaise sauce
7:
1354:Sauces reflexions of a chef
1313:. London: William Heinemann
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1050:Food Hygiene and Sanitation
1047:S Roday (1 November 1998).
821:Ken Albala (15 June 2015).
430:Hollandaise can be frozen.
116:Cookbook: Hollandaise sauce
10:
1969:
1673:: Project Gutenberg e-text
1136:
271:
1907:
1879:
1830:
1762:
1607:Tebben, Marryann (2015),
1543:Ruhlman, Michael (2009),
1310:A Guide to Modern Cookery
875:French Provincial Cooking
494:substituted for tarragon.
411:in the eggs serves as an
106:
88:
65:
55:
39:
1756:Mayonnaise family sauces
1638:
1610:Sauces: A Global History
1511:Mendelson, Anne (2013),
1157:
926:Richard Hosking (2007).
736:Alléno & Brenot 2014
670:Alléno & Brenot 2014
566:
387:Preparation and handling
1712:11 January 2022 at the
1699:8 November 2008 at the
1447:Gilbar, Steven (2008),
1391:Oxford University Press
902:JOC All New Rev. - 1997
1687:31 August 2009 at the
1682:History of Hollandaise
804:Jean-Bernard Lemerre,
305:
281:
50:with a dash of paprika
1817:Salad dressing spread
1479:Jack, Albert (2011),
1455:Writer's Digest Books
1415:Binney, Ruth (2008),
827:. SAGE. p. 499.
806:La vie de Paris, 1898
715:(in French). Fayard.
547:in the whipped cream.
301:
297:Le Cuisinier François
279:
440:French mother sauces
1833:List of mayonnaises
1423:David & Charles
1383:Ayto, John (2012),
1008:On Food and Cooking
399:, the egg does not
36:
1327:Escoffier, Auguste
1305:Escoffier, Auguste
1283:Escoffier, Auguste
655:The book of Sauces
282:
32:
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1934:
1922:Hollandaise sauce
1839:
1838:
1792:Hollandaise sauce
1677:History of Sauces
1640:Rombauer, Irma S.
1359:Hachette Pratique
1087:978-1-58816-070-6
1060:978-0-07-463178-2
1033:978-1-133-60715-1
993:978-1-4718-6365-3
966:978-0-470-19752-3
939:978-1-903018-54-5
912:978-0-684-81870-2
885:978-1-101-50123-8
862:, pp. 22–23.
834:978-1-4522-4301-6
791:978-1-4616-2607-7
722:978-2-213-71435-6
285:Sauce hollandaise
227:sauce hollandaise
222:[ɔlɑ̃dɛz]
138:Hollandaise sauce
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16:(Redirected from
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1714:Wayback Machine
1701:Wayback Machine
1689:Wayback Machine
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372:, similar to a
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1006:Harold McGee,
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848:Escoffier 1903
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255:cayenne pepper
225:, from French
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1483:
1477:
1474:
1470:
1466:
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1456:
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1445:
1442:
1438:
1434:
1432:9780715334225
1428:
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1396:
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1381:
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1374:
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1368:9780231153454
1364:
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1009:
1003:
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935:
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914:
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904:
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895:
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868:
861:
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849:
844:
836:
830:
826:
825:
817:
811:
807:
801:
793:
787:
783:
778:
777:
768:
762:, p. 47.
761:
756:
750:, p. 57.
749:
744:
737:
732:
724:
718:
714:
713:
705:
698:
693:
691:
684:, p. 57.
683:
678:
672:, p. 12.
671:
666:
664:
656:
650:
644:, p. 13.
643:
638:
631:
626:
619:
614:
612:
604:
599:
597:
592:
576:
572:
561:
557:
552:
551:Madame Benoît
549:
546:
542:
541:
539:
536:
532:
529:
528:Dijon mustard
525:
522:
521:
520:crème fraîche
516:
513:
509:
505:
502:
498:
493:
489:
486:
482:
479:
475:
472:
471:
469:
465:
461:
457:
453:
449:
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441:
431:
428:
425:
424:double boiler
420:
418:
414:
410:
406:
402:
398:
394:
384:
383:in the 20th.
382:
377:
375:
371:
367:
362:
360:
356:
352:
351:haute cuisine
348:
347:mother sauces
344:
340:
336:
332:
327:
325:
321:
317:
312:
310:
304:
300:
298:
294:
290:
286:
278:
269:
267:
263:
262:eggs Benedict
258:
256:
252:
249:, and either
248:
244:
240:
236:
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228:
223:
213:
175:
139:
128:
124:
119:
117:
113:
109:
108:
105:
102:
98:
94:
91:
87:
83:
79:
68:
64:
61:
58:
54:
49:
48:eggs Benedict
43:
38:
30:
19:
1921:
1894:Tomato sauce
1822:Tartar sauce
1791:
1782:Choron sauce
1668:
1643:
1609:
1577:
1545:
1513:
1481:
1449:
1417:
1385:
1353:
1341:, retrieved
1331:
1315:. Retrieved
1309:
1293:. Retrieved
1287:
1261:
1249:
1237:
1225:
1213:
1201:
1189:
1177:
1165:
1139:, pp. 304–05
1132:
1120:
1108:
1096:
1076:
1069:
1049:
1042:
1022:
1015:
1007:
1002:
982:
975:
955:
948:
928:
921:
901:
894:
874:
867:
855:
843:
823:
816:
805:
800:
775:
767:
755:
748:Ruhlman 2009
743:
731:
711:
704:
677:
654:
649:
637:
632:, p. 2.
625:
575:
535:blood orange
518:
454:of vinegar,
437:
429:
421:
390:
380:
378:
363:
358:
354:
342:
334:
328:
320:sauce Isigny
319:
313:
306:
302:
296:
284:
283:
259:
251:white pepper
226:
137:
136:
29:
1812:Salad cream
760:Gilbar 2008
697:Binney 2008
508:horseradish
487:white wine.
468:peppercorns
434:Derivatives
381:hollandaise
359:hollandaise
355:Hollandaise
316:Middle Ages
243:lemon juice
101:lemon juice
18:Hollandaise
1942:Categories
1917:Mayonnaise
1802:Mayonnaise
1787:Fritessaus
1772:Baconnaise
1343:8 December
1317:7 December
1295:7 December
1276:References
478:meat glaze
413:emulsifier
393:mayonnaise
293:La Varenne
1807:Remoulade
1633:870663896
1537:212855063
1505:706017154
1473:213466543
1441:774717592
1409:838403798
1377:963884550
1266:Escoffier
1254:Escoffier
1242:Escoffier
1230:Escoffier
1218:Escoffier
1206:Escoffier
1194:Escoffier
1182:Escoffier
1170:Escoffier
1125:Escoffier
603:Ayto 2012
587:Citations
501:reduction
452:reduction
401:coagulate
397:Béarnaise
370:reduction
343:allemande
341:replaced
339:Escoffier
335:allemande
266:asparagus
237:, melted
95:, liquid
1710:Archived
1697:Archived
1685:Archived
1601:56104141
1569:37331691
1337:archived
1329:(1912),
1307:(1907).
1137:Cookwise
808:, 1899,
464:tarragon
462:, fresh
458:, fresh
456:shallots
417:emulsion
409:lecithin
403:as in a
235:egg yolk
93:Egg yolk
485:reduced
460:chervil
405:custard
272:Origins
231:mixture
218:French:
1650:
1631:
1621:
1599:
1589:
1567:
1557:
1535:
1525:
1503:
1493:
1471:
1461:
1439:
1429:
1407:
1397:
1375:
1365:
1160:p. 359
1084:
1057:
1030:
990:
963:
936:
909:
882:
831:
788:
719:
657:, 1915
545:sherry
510:, and
331:Carême
289:French
241:, and
239:butter
120:
97:butter
78:France
75:
1767:Aioli
1519:Knopf
1268:: 138
1256:: 132
1244:: 128
1220:: 163
1208:: 141
810:p. 29
567:Notes
512:thyme
80:(see
60:Sauce
1912:Roux
1671:1861
1648:ISBN
1629:OCLC
1619:ISBN
1597:OCLC
1587:ISBN
1565:OCLC
1555:ISBN
1533:OCLC
1523:ISBN
1501:OCLC
1491:ISBN
1469:OCLC
1459:ISBN
1437:OCLC
1427:ISBN
1405:OCLC
1395:ISBN
1373:OCLC
1363:ISBN
1345:2020
1319:2013
1297:2013
1232:: 88
1196:: 41
1184:: 91
1172:: 90
1127:: 89
1082:ISBN
1055:ISBN
1028:ISBN
988:ISBN
961:ISBN
934:ISBN
907:ISBN
880:ISBN
829:ISBN
786:ISBN
717:ISBN
492:mint
395:and
247:salt
56:Type
782:296
349:of
311:.
295:'s
287:is
253:or
233:of
178:or
1944::
1627:,
1613:,
1595:,
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1521:,
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1499:,
1489:,
1485:,
1467:,
1457:,
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1425:,
1421:,
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1393:,
1389:,
1371:,
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1144:^
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689:^
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419:.
353:.
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216:;
206:eɪ
168:eɪ
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1865:e
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209:z
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185:ˈ
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171:z
165:d
162:ˈ
159:n
156:ə
153:l
150:ɒ
147:h
144:/
140:(
84:)
20:)
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