HOLLANDAISE SAUCE a Classic by Chef Charles Knight©

HOLLANDAISE SAUCE a Classic by Chef Charles Knight©

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HOLLANDAISE SAUCE a Classic by Chef Charles Knight©

Hollandaise Sauce formerly called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction), and seasoned with salt and white pepper or cayenne pepper. It is one of the five mother sauces in the French cuisine, and the key ingredient of eggs benedict and often served with cooked asparagus.

François Pierre de la Varenne, Burgundian by birth, was the author of Le Cuisinier Francois, one of the most influential cookbooks in early modern French cuisine. Credited as the inventor of Hollandaise Sauce, La Varenne broke with the Italian traditions that had revolutionized medieval and Renaissance French cookery in the 16th century and early 17th century.

NOTE: the Ultra-Tech II 9-inch Gourmet Skillet 316ti stainless-steel and 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 page 198-199

Mise en place (MEEZ ahn plahs) is a French culinary term for having all your ingredients measured, cut, peeled, sliced, grated, before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.

The yolk protein starts to thicken at 158°F (70°C). Egg yolks set at 165°F (73°C). When eggs cook at 212F or higher for too long they get rubbery as proteins continue to coagulate and water separates from protein molecules. The optimum temperature to prepare Hollandaise Sauce is Medium-Low heat 175°F (80°C). When scrambling or frying eggs do not exceed 240ᵒF (115ᵒC).

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 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, 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, 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.


    To make Light Hollandaise Sauce: Add the chicken stock, arrowroot or cornstarch and egg yolk and place over medium-low heat 175°F (80°C) and whisk vigorously until the sauce increases in volume and becomes light and firm, 2 to 3 minutes.

    Serve sparingly over poached eggs, broccoli, asparagus, fish chicken or steak. Sprinkle with paprika.

    HOLLANDAISE CREAM SAUCE variation

    I have a three variation, 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 breakdown for 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 breakdown for Hollandaise Cream Sauce.