This classic French sauce, formerly known as Dutch sauce, is a delicious blend of egg yolk, melted butter, and lemon juice or white wine or vinegar reduction, seasoned with salt and white pepper or cayenne pepper. As one of the five mother sauces in French cuisine, Hollandaise Sauce is a staple in many traditional dishes and is a key ingredient in the beloved Eggs Benedict. But it's not just for breakfast! Hollandaise Sauce is also a delicious accompaniment to cooked asparagus and many other dishes.
Franois Pierre de la Varenne is credited as the inventor of Hollandaise Sauce. He was the author of LeCusinier and broke with the Italian traditions that had revolutionized medieval and Renaissance French cookery in the 16th century and early 17th century. His contributions to French cuisine are still celebrated today, especially his famous Hollandaise Sauce recipe. Through his work, de la Varenne helped to establish France as a culinary capital of the world.
NOTE: The Ultra-Tech II 9-inch Gourmet Skillet 316ti stainless-steel and the thick heavy-duty bottom is perfect for preparing the perfect roux, preparing a demi-glace, and when combined with a portable induction cooker it is perfect in the preparation of delicate sauces that typically require a Bain Marie or Double Boiler. For preparing Hollandaise and Béarnaise it is the absolute best. Hollandaise Sauce Recipe source: Healthy Meat and Potatoes cookbook pages 198-199
Mise en place is a fundamental technique in the culinary arts, which involves preparing all the ingredients before cooking. This French term means putting in place, and it requires a chef to chop, slice, dice, and measure all the ingredients and arrange them in an organized manner. This technique allows chefs to cook efficiently and reduces the chances of making mistakes while cooking.
Eggs are a versatile ingredient and can be cooked in various ways. However, to get the perfect texture and taste, it is important to cook them at the right temperature. Overcooking or cooking at high temperatures can result in rubbery and tough eggs. To avoid this, it is recommended to set egg yolks at 165F 73C and not to exceed 240F 115C while scrambling or frying eggs. Additionally, for preparing Hollandaise Sauce, the optimum temperature is Medium-Low heat of 175F 80C. So, keep these tips in mind while cooking eggs to get perfectly cooked and delicious results every time.
Adapted for precise induction cooking.
EQUIPMENT: 9-inch Ultra-Tech II Gourmet Skillet, Whisk, Measuring Spoons
PREPARATION TIME: 10 Minutes - Makes 10 to 12 Tablespoon Servings
CLASSIC HOLLANDAISE SAUCE
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons purified water
- 7 black peppercorns
- 1 small bay leaf
- 1 slice Florida or Vidalia sweet onion
- 4 egg yolks
- 4 tablespoons unsalted butter, melted.
- ½ teaspoon Kosher salt
- ¼ teaspoon Cyanne pepper or White pepper
LIGHT HOLLANDAISE SAUCE
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons purified water
- 7 black peppercorns
- 1 small bay leaf
- 1 slice Florida or Vidalia sweet onion
- ¼-cup Low-Sodium Chicken Stock (page 217) Healthy Meat and Potatoes cookbook
- 1-teaspoon arrowroot or cornstarch
- 1 egg yolk
For either sauce: In the 9-inch Gourmet Skillet, bring vinegar, lemon juice, water, peppercorns, bay leaf, and onion to a simmer at 200°F (94°C) and reduce by half. Remove from heat and allow the reduction to cool. Five minutes before you are ready to serve, and when the skillet has cooled, remove the peppercorns, bay leaf, and onion, and discard, leaving the reduction in the skillet.
To make Classic Hollandaise Sauce: Place the skillet (with the vinegar reduction) on the induction cooker and set the temperature to 175°F (80°C). Add the egg yolks and whisk vigorously until the mixture doubles in volume 2 to 3 minutes. Add the melted butter, a little at a time, and continue whisking until the sauce begins to thicken. Remove from the heat. Add the salt and pepper and whisk to combine. NOTE: The residual heat from the skillet’s heavy base will keep the sauce warm for serving. If your sauce is too thick, add 1-tablespoon purified water.
HOLLANDAISE CREAM SAUCE variation
I have three variations, all are excellent. To the completed Hollandaise Sauce recipe add 1-2 tablespoons of crème fresh, cream, or buttermilk or a combination of two or all three and whisk into mother sauce. When serving Hollandaise Cream Sauce with seafood add 1-2 teaspoons sauterne wine. For extra flavor, you may want to add a touch of celery salt or a thinly sliced green onion.
DO NOT USE TAP WATER in your vinegar reduction as it will give the sauce a bitter taste. Purified water only. Cooking is Chemistry.
CLASSIC HOLLANDAISE SAUCE PER TABLESPOON, WITH BUTTER: 87 Calories, 7.2g Fat (70% calories from fat), 3g Protein, 5 .1g Carbohydrates, 99mg Cholesterol, 9mg Sodium. Does not include a breakdown of the Hollandaise Cream Sauce.
LIGHT HOLLANDAISE SAUCE PER TABLESPOON: 18 Calories, 6.9g Fat (20% calories from fat), 1.5g Protein, 5 .1g Carbohydrates, 21mg Cholesterol, 18mg Sodium. Does not include a breakdown for Hollandaise Cream Sauce.